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Roasted Squash with Apple Salsa Recipe

Roasted Squash with Apple Salsa

Amy
Roasted Squash with Apple Salsa is a vibrant dish that brings together the earthy sweetness of squash and the zesty freshness of apples. The tender, caramelized squash pairs perfectly with the crisp, tangy salsa, creating a delightful contrast of textures.
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Servings 0

Ingredients
  

For the squash:

  • 2 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)
  • 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.
Keyword apple salsa, Fall Recipe, healthy side dish, roasted squash, seasonal vegetables
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