Roasted Squash with Apple Salsa
Serves: 4-6 as a side
For the squash:
  • 2 (or more) acorn or delicata squash, seeds and guts removed, sliced ½″ thick
  • Extra-virgin olive oil, for drizzling
  • Honey, for drizzling
  • Sea salt and fresh black pepper
For the salsa (yield about 3 cups):
  • 2 cups diced apple (about 1 large apple)
  • ½ cup scallions, chopped
  • ¼ cup corn kernels (I used frozen)
  • ½ jalapeño pepper, seeded and minced
  • ¼ cup fresh lime juice
  • ¼ cup chopped fresh cilantro
  • Honey, for drizzling
  • Sea salt and fresh black pepper
  1. Toss the squash slices with the olive oil, honey, salt and pepper. Roast in a 400 degree oven for 30-40 minutes, until slices are golden brown and the skin has become tender.
  2. Meanwhile, make the salsa: In a medium bowl, mix the apple, scallions, corn, jalapeño, lime juice, cilantro, a drizzle of honey, and pinches of salt and pepper. Taste and adjust seasonings and refrigerate for 30 minutes for the flavors to develop. Serve over the roasted squash slices.
Recipe by Love and Lemons at