Roasted Butternut Squash with Corn Salsa

This recipe also works well with Acorn squash

Yield:
4 to 6 as a vegetable side
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 1 large or 2 small butternut squash, unpeeled, halved lengthwise, seeded and cut into wedges
  • 5 tablespoons olive oil
  • 2 ears fresh corn or equivalent frozen niblets
  • 1 red or green chili such as Jalapeno, finely diced
  • 2 cloves garlic, minced
  • 2 to 3 limes, finely zested, then juiced
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint leaves, roughly chopped
  • 3 tablespoons pumpkin seeds
  • 2 oz. pancetta or black forest ham
  • 2 ounces feta cheese, crumbled
  • Salt and fresh black pepper

DIRECTIONS:

  1. Preheat the oven to 450-degrees F. Mix the squash with 2 tbsp of oil , 1/2 tsp salt and plenty of pepper. Spread out on a large baking sheet, skin side down and spread apart as much as possible; roast for 25 minutes or until tender. Cool slightly.
  2. Place a heavy fry pan or grill pan over high heat. Add the corn and grill for eight minutes, turning over frequently so that they have char on all sides. If using whole corn, Shave the kernels off the cob
  3. Place the kernels in a medium bowl with the chili, lime zest, lime juice, 3 tbsp oil, 1/4 tsp salt and the cilantro and mint. Mix well
  4. Arrange the squash on separate plates. Spoon the salsa on top. Sprinkle with the pumpkin seeds and feta. Drizzle with a little more olive oil.