Warm Roasted Butternut Squash Salsa With Tortilla Chips

In 'Autumn Gatherings' by Rick Rodgers

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄2 lbs  butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• 3  tablespoons  extra-virgin olive oil, divided
• 1  onion, diced
• 1  red bell pepper, seeded and cored, cut into 1/4-inch dice
• 2  garlic cloves, minced
• 1  jalapeno pepper, seeded and minced
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1  zucchini, cut into 1/2-inch dice
• 2  tablespoons  chopped fresh cilantro
• 1⁄4 cup  coarsely chopped toasted  pumpkin seeds (pepitas)
•  salt
•  pepper
•  tortilla chips, for serving

Directions

1. Position a rack in the center of the oven and preheat the oven to 400°.
2. Lightly oil a baking sheet.
3. Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet.
4. Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
5. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat.
6. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes.
7. Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes.
8. Stir in the roasted squash and cook for 5 minutes more.
9. Stir in the pumpkin seeds.
10. Season with salt and pepper.
11. Transfer to a mini-slow cooker and serve warm with tortilla chips.