Warm Roasted Butternut Squash Salsa With Tortilla Chips - cooking recipe

Ingredients

1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks
3 tablespoons extra-virgin olive oil, divided
1 onion, diced
1 red bell pepper, seeded and cored, cut into 1/4-inch dice
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 zucchini, cut into 1/2-inch dice
2 tablespoons chopped fresh cilantro
1/4 cup coarsely chopped toasted pumpkin seeds (pepitas)
salt
pepper
tortilla chips, for serving

Preparation

Position a rack in the center of the oven and preheat the oven to 400\u00b0.
Lightly oil a baking sheet.
Toss the squash with 1 tablespoon oil and spread on a rimmed baking sheet.
Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet or saucepan over med-high heat.
Add the onion, bell pepper, garlic, and jalapeno and cook, stirring occasionally, until the onion is golden, about 8 minutes.
Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp-tender, about 5 minutes.
Stir in the roasted squash and cook for 5 minutes more.
Stir in the pumpkin seeds.
Season with salt and pepper.
Transfer to a mini-slow cooker and serve warm with tortilla chips.