Warm Roasted Butternut Squash Salsa With Tortilla Chips Recipes

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

WARM ROASTED BUTTERNUT SQUASH SALSA WITH TORTILLA CHIPS

Steps:

• Position a rack in the center of the oven and preheat the oven to 400°.
• 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.