Warm Butternut Squash and Black Bean Salsa | The Daily Dish

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Warm Butternut Squash and Black Bean Salsa

3 Comments | Written on October 18, 2012 at 12:00 am , by

The winning recipe from our “Mexican” contest is not only fresh and easy, it is also seasonal and healthy!  Imagine everything you love about a thick and chunky salsa combined with the flavors of fall.

This “Warm Butternut Squash and Black Bean Salsa” from Tina Verrelli is a creative and versatile dish that you are sure to make over and over again!

Keep reading to find out how this unique and healthy homemade salsa won our latest contest!  

Tina says, “I was actually trying to make some sort of butternut squash and black bean topping for sopes, but it was all getting too complicated. I tasted it warm with tortilla chips and it dawned on me that it made a really tasty, healthy & different salsa! I thought serving it warm made it perfect for this cooler autumn weather. I served it at a party the next night and everyone loved it! Using the prepared salsa in the recipe helps it come together really quickly! It also tastes great in tacos, quesadillas, burritos or any of your Mexican favorites.”

After I made Tina’s winning salsa, I decided to take her advice and try it as a taco filling and inside a quesadilla.  Both were outstanding!   The recipe makes quite a bit of salsa, and it was fun to try it a few different ways.

This recipe is also great for parties because it can be made ahead and re-warmed.   I think it looks great when served with blue corn tortilla chips because it brings out the color of the black beans in the salsa.

Warm Butternut Squash and Black Bean Salsa  (click here to print recipe)

1 Tbsp Olive Oil

2 cups Butternut Squash, diced small

1 tsp Garlic, minced

1 Tbsp Jalapeno, minced

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Cumin

1 cup Mild Salsa

1 cup Black Beans, canned, drained & rinsed

1 Tbsp Fresh Lime Juice

2 Tbsp Cilantro, chopped

3 Tbsp Green Onion, thinly sliced

Tortilla Chips

Heat oil in large sauté pan (approx. 12”) over medium heat. Add squash, garlic, jalapeno, salt, pepper and cumin and cook stirring for a minute. Stir in salsa and black beans. Cover and reduce heat to maintain a slow simmer for 15 minutes or until squash is tender. Stir in lime juice, cilantro and green onion. Serve warm with tortilla chips.

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