This is a SPICY salsa with tomatoes, corn, jalapeno and bell pepper * cilantro * PUMPKIN or Butternut Squash * cumin * chili powder and more **
I like to serve it very chunky (more like a salad), but you can pulse or blend it to a smooth consistency for a sauce or dip.
I used Butternut squash for mine, since there weren't any fresh pumpkins at the store ~ and also forgot to buy corn :)
3 lb. pumpkin or butternut squash, pared, seeded & cut into 1/2" chunks
4 Tbs. extra virgin olive oil divided
1/2 large white onion, diced
2-3 chipotle chilies (canned)
1 TB sauce from can of chipotle chilies
1/2 cup bell pepper, chopped (green, red or combination)
1/2 cup chopped cilantro
1 cup corn (fresh, frozen, or drained can)
2 fresh tomatoes seeded & diced
1-2 tsp Kosher salt
1 tsp chili powder
1/2 tsp cumin
1 small jalapeno pepper, seeded and finely minced
Preheat oven to 400. Lightly spray a baking sheet. Toss the squash w/ 2 Tbs. oil and spread on sheet. Roast about 25 min. stirring occasionally. Squash will be browned and tender.
Meanwhile, mix all the other ingredients in a large bowl, until seasonings are evenly distributed. When the squash is done, toss it in and gently mix to blend well. **
NOTE: ** If you want a smoother salsa, you can gently pulse (in batches) in your food processor until it’s the consistency you like.