BUTTERNUT SQUASH W/DRIED CHILI SALSA Recipe

Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, and sprinkle with salt and black pepper.

Roast the Squash

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Make the Dried Chili Salsa

While the squash is roasting, prepare the salsa. Soak the dried chili peppers in hot water for about 15 minutes or until softened. Drain and chop them finely.

Combine Salsa Ingredients

In a bowl, mix the chopped chili peppers, minced garlic, diced tomato, finely chopped red onion, chopped cilantro, lime juice, and salt. Adjust seasoning to taste.

Serve

Once the butternut squash is roasted, remove it from the oven and let it cool slightly. Scoop the flesh out of the skin and serve topped with the dried chili salsa.