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Roasted Butternut Salsa

This is a sponsored post written by me on behalf of Food Should Taste Good. All opinions are 100% mine.

Make plenty of this gorgeous tasting salsa to keep on hand for friends and family …

Roasted Butternut Salsa!

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

In our house, the excitement of the Holidays has already begun and the door bell keeps ringing. One way to always be ready for guests is to have some tasty snacks and appetizers ready to share.

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

One way of making those visits special is to make your own appetizers and this Roasted Butternut Salsa is real winner. The recipe will make a good bit, about 4 cups, but can easily be doubled, stored in a sealed jar and kept in the refrigerator for 3 – 4 weeks. Add some gorgeous Food Should Taste Good Sweet Potato tortilla chips and the two pair beautifully. I love the balance of sweet and savory in their tortilla chips and have been known to use them as crackers, they are perfect to dip in your big bowl of Chili or straight out of the bag (that one happens regularly).

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

I’m fairly picky about eating chips of any kind and have been disillusioned by many, but the taste, freshness and flavor in any bag of Food Should Taste Good tortilla chips are there every time. Their snacks are made with real quality ingredients that are full of great taste. My favorite flavor right now is the sweet potato tortilla chip, but the blue corn is quite moreish in my book too! If you are concerned about the healthy side, Food Should Taste Good tortilla chips and crackers are in the safe zone by being certified Kosher and gluten-free and they are non-GMO too, with most of the varieties being certified vegan. You can find more information and about all of the flavors they offer by visiting Food Should Taste Good. To keep up with their recent news and other recipe ideas Like them on Facebook or Follow them on Twitter.

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

Serve this Roasted Butternut Salsa and watch your guests hover over the salsa bowl! Just make sure you have those sweet potato tortilla chips ready to refill the bowl and enjoy!

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

Roasted Butternut Salsa

Yield: 4 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A gorgeous tasting Roasted Butternut Salsa, make ahead and have it ready to serve for family and friends during the Holidays.

Ingredients

  • 1/2 medium - large Butternut Squash (I use the "neck" and save the rest for another recipe), peeled and chopped into 1 inch pieces.
  • 1 medium Yellow Onion, chopped
  • 2 medium Tomatoes, chopped
  • 1 medium Green Pepper, chopped
  • 1 - 2 green or red (hot) Peppers, optional
  • 2 - 3 Tbls Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 - 4 sprigs fresh Thyme
  • 1 (15 oz) can diced Tomatoes and Chilies, mostly drained leaving just a little liquid
  • 1/4 tsp Nutmeg, grated
  • 1 1/2 - 2 Tbls Honey
  • 3 - 4 Tbls fresh Cilantro, chopped
  • Salt to taste
  • Food Should Taste Good Sweet Potato Tortilla Chips, to serve

Instructions

  1. Preheat oven to 350°F. Line a baking pan with parchment.
  2. When cutting the veg, make sure you try to keep them all about the same size, this is so smaller bits don't burn while bigger pieces may still be under cooked.
  3. Add the Butternut Squash, Onions, Tomatoes and Peppers to pan.
  4. Drizzle with Olive Oil and season with Salt and Pepper. Toss to coat. Add the Thyme sprigs straight on top and bake in preheated 350°F oven for 1 - 1 1/2 hours, stirring a couple times part way through cooking.
  5. The veg are ready when you pierce the Butternut with a knife and it's nice and tender plus the edges of the veg start to get a little brown on the edges.
  6. Remove to cool for 10 - 15 minutes. Discard the Thyme sprigs.
  7. In a food processor add your cooled salsa and pulse a few times until you have the desired consistency, leaving some chunks in there (do not puree). You may find it easier to work in batches depending on the size of your food processor. If you do not have a food processor, you can use wither a blender (remember do not puree) or you can put the roasted vegetables on a chopping board and roughly chop, mashing up some as you go.
  8. Add in the remaining ingredients, season to taste.
  9. Continue to cool before storing in an airtight container and keep in the refrigerator for up to 3 or 4 weeks.
  10. Serve with Food Should Taste Good Tortilla Chips, Sweet Potato is my favorite and ENJOY!

#Salsa - @LittleFiggyFood - Roasted Butternut Salsa #FoodShouldTasteGood

This is a sponsored post written by me on behalf of Food Should Taste Good. All opinions are 100% mine.

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