Ingredients
-
1 1/2
-
3
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
1/4
-
-
-
-
Directions
Warm Roasted Butternut Squash Salsa With Tortilla Chips, In ‘Autumn Gatherings’ by Rick Rodgers, In ‘Autumn Gatherings’ by Rick Rodgers
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Steps
|
1
Done
|
Position a Rack in the Center of the Oven and Preheat the Oven to 400. |
|
2
Done
|
Lightly Oil a Baking Sheet. |
|
3
Done
|
Toss the Squash With 1 Tablespoon Oil and Spread on a Rimmed Baking Sheet. |
|
4
Done
|
Roast, Stirring Occasionally, Until the Squash Is Lightly Browned and Tender, About 25 Minutes. |
|
5
Done
|
Meanwhile, Heat the Remaining 2 Tablespoons Oil in a Large Skillet or Saucepan Over Med-High Heat. |
|
6
Done
|
Add the Onion, Bell Pepper, Garlic, and Jalapeno and Cook, Stirring Occasionally, Until the Onion Is Golden, About 8 Minutes. |
|
7
Done
|
Add the Tomatoes, Beans, Zucchini, and Cilantro and Cook, Stirring Occasionally, Until the Zucchini Is Crisp-Tender, About 5 Minutes. |
|
8
Done
|
Stir in the Roasted Squash and Cook For 5 Minutes More. |
|
9
Done
|
Stir in the Pumpkin Seeds. |
|
10
Done
|
Season With Salt and Pepper. |
|
11
Done
|
Transfer to a Mini-Slow Cooker and Serve Warm With Tortilla Chips. |
