Roasted Squash with Apple Salsa
Serves 4 -6 as a side
Ingredients
For the squash:
- 2 acorn squash or delicata squash, or more; seeds and guts removed, sliced 1/2″ 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
- 1/2 cup scallions, chopped
- 1/4 cup corn kernels, I used frozen
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- Honey, for drizzling
- Sea salt and fresh black pepper
Instructions
- 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.
- 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.