Roasted Squash With Apple Salsa Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash, helping it to roast evenly and develop a rich flavor.

Apples: Adds a crisp, sweet-tart element to the salsa, balancing the richness of the squash.

Red onion: Provides a sharp, tangy contrast to the sweet apples and squash.

Lemon juice: Adds brightness and acidity to the salsa, enhancing the overall flavor.

Honey: Adds a touch of sweetness to the salsa, complementing the apples and squash.

Fresh cilantro: Adds a fresh, herbaceous note to the salsa, tying all the flavors together.

When roasting butternut squash, make sure to cut the pieces into uniform sizes to ensure even cooking. Tossing the squash with olive oil and seasoning it well with salt and pepper will enhance its natural sweetness. For the apple salsa, finely chopping the red onion ensures it blends well with the diced apples, creating a balanced texture. Adding lemon juice not only adds a zesty flavor but also prevents the apples from browning. The honey provides a touch of sweetness that complements the savory roasted squash, while the fresh cilantro adds a burst of freshness to the dish.

• butternut squash - Substitute with acorn squash: Acorn squash has a similar texture and sweetness when roasted.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• apples - Substitute with pears: Pears have a similar sweetness and texture, adding a slightly different but pleasant flavor to the salsa.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the other ingredients well.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness, enhancing the flavors of the salsa.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile that can add depth to the dish.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a different herb.

• Allow the roasted squash to cool completely before storing. This helps prevent condensation, which can make the squash soggy.
• Transfer the cooled squash into an airtight container. For best results, use a container that fits the amount of squash snugly to minimize air exposure.
• Store the apple salsa separately in another airtight container. This keeps the flavors fresh and prevents the salsa from making the squash mushy.
• Place both containers in the refrigerator. The roasted squash will stay fresh for up to 4 days, while the apple salsa can be stored for up to 3 days.
• For freezing, spread the cooled roasted squash on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents the pieces from sticking together.
• Once frozen, transfer the squash to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• Unfortunately, apple salsa does not freeze well due to the high water content of the apples and onions. It's best to prepare fresh salsa when you're ready to serve.
• To reheat the roasted squash, spread it on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Alternatively, you can reheat the squash in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, stirring halfway through.
• Serve the reheated roasted squash topped with freshly made apple salsa for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover roasted squash on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a microwave. Place the roasted squash in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan, then add the roasted squash. Stir occasionally until heated through, about 5-7 minutes.

• To reheat the apple salsa, it's best to do so gently to maintain its fresh flavors. Place it in a microwave-safe bowl and heat on low power for 1-2 minutes, stirring halfway through. Alternatively, you can let it sit at room temperature for about 30 minutes before serving to take the chill off.

• If you have an air fryer, preheat it to 350°F (175°C). Place the roasted squash in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Oven: Used to roast the butternut squash at the specified temperature of 400°F (200°C).

• Baking sheet: A flat surface to spread the cubed squash on for roasting.

• Mixing bowl: Used to combine the diced apples, red onion, lemon juice, honey, and cilantro for the salsa.

• Peeler: Essential for peeling the butternut squash.

• Knife: Used for cubing the butternut squash and dicing the apples and red onion.

• Cutting board: A surface to safely chop and dice the ingredients.

• Measuring spoons: Used to measure the olive oil, lemon juice, and honey accurately.

• Spatula: Helpful for tossing the squash with olive oil, salt, and pepper.

• Serving dish: To present the roasted squash topped with apple salsa.

Pre-cut the squash: Buy pre-cut butternut squash from the store to save time on peeling and cubing.

Use a food processor: Chop the red onion quickly using a food processor instead of doing it by hand.

Prepare salsa in advance: Make the apple salsa a day ahead and store it in the fridge to save time on the day of cooking.

Line the baking sheet: Use parchment paper or a silicone mat on the baking sheet for easy cleanup and faster transfer of the roasted squash.