Butternut Squash Salsa

When I was in New York, I had dinner with my friend Emma at Angelica Kitchen. We both had chili and cornbread, which came with a side of a pico de gallo/fresh salsa made with butternut squash instead of tomatoes. I loved this little side dish and have been wanting to try to recreate it since I had it in October. It uses raw butternut squash, so it’s got a great crunch, and a fresh taste. In particular, I like how seasonal it is. Unless you’re using canned tomatoes to make salsa in the winter, tomatoes are really out of season for December. Using butternut squash is a great winter alternative to fresh tomatoes. Plus, the color is amazing on top of a bowl of chili or in a burrito or taco. This salsa is much better the second day, so for the best results, I would recommend making it the day before and letting it sit in the fridge overnight.  

The Recipe

Makes about 2 cups

2 cups raw butternut squash, peeled and diced in 1/8-1/4 inch cubes

1/3 cup minced onion (white, red, or sweet)

2 Tbls minced fresh cilantro

2 Tbls fresh lime juice

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp ground cumin

pinch salt and some fresh ground pepper

Peel and dice the butternut squash in tiny cubes (1/8 inch is preferable):

Rinse and drain squash in a colander. Toss into a mixing bowl. Chop onion very finely and add to mixing bowl. Mince cilantro and add to bowl. Add spices and lime to the bowl and mix well.

Put the salsa in a container and place in the fridge (overnight, preferably) to let the flavors come together. My mom sent some of our favorite handmade tortillas out to us with my dad (from a Mexican grocery in Pittsburgh). The first night we had burritos with black beans, green chili, guacamole, red salsa, and butternut squash salsa:

The next night, I made chili and cornbread and we had the butternut squash salsa on top of the chili:

How would you use butternut squash salsa?