The wife and I took a trip to the local pumpkin farm to pick out some pumpkins for decorations and for carving. Once we got to the farm, we sat in a cooking class and saw some nice little ladies be very excited to cook up and serve us some squash. They had every kind of squash the farm grows roasted so we could try them out. And they also had a spaghetti squash sauteed with some of their farm-grown apples. It was delicious. Nice and sweet, with a little bit of crunch, tartness, and earthiness. It was a great fall kind of dish.
That got me thinking… because my sister always brings out some store-bought cranberry salsa (which is great, too)… why not create something that combines the sweetness of the cranberry salsa with some of the great earthy and tart tastes of the squash and apples. So that’s what the wife and I thought about when we started Googling “Squash Salsa”, but couldn’t find exactly what we were looking to create… so, we tweaked a recipe we found by adding all the stuff we wanted to get the recipe below
Half of one large butternut squash, peeled and diced.
Half of one acorn squash, peeled and diced.
Two of you favorite apples, diced.
1 Cup Craisins.
One orange bell pepper, diced
Half of one small white onion, diced.
Splash of Rice Wine Vinegar.
Splash of apple cider/juice.
1.5 tbsp Cilantro (substitute parsley), chopped.
Saute all the cubed squash in a little olive oil over medium-high heat, sprinkle with kosher salt and black pepper. Cook until softened, but not mushy… they should still have a little bit of “al dente” to them. Combine the cooked squash with all other ingredients in a mixing bowl, mix, transfer to an airtight container, cover, and let it sit in the fridge overnight so all the flavors can meld together. Optionally, sprinkle on and mix in a dash or two of cayenne pepper or chop up and mix in a jalapeno or other spicy pepper to your taste. Enjoy with tortilla chips.