Butternut Squash Salsa

Name: Butternut Squash Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 apple, chopped; 1 smalls butternut squash, chopped; 2 Tbsps fresh chopped parsley; 1 teaspoons honey; 0 teaspoons nutmeg; 59 milliliters pomegranate arils; 1 Tbsp rice wine vinegar; 1 serving salt and pepper to taste; 1 sweet onion, chopped; 1 sweet pepper, chopped (I used yellow)

The recipe Butternut Squash Salsan is ready in approximately 20 minutes and is definitely a great gluten free, dairy free, and primal option for lovers of Mexican food. This hor d'oeuvre has 386 calories, 7g of protein, and 2g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have nutmeg, pomegranate arils, bell pepper, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

apple, chopped 1smalls

butternut squash, chopped 2Tbsps

fresh chopped parsley 1teaspoons

honey 0teaspoons

nutmeg 59milliliters

pomegranate arils 1Tbsp

rice wine vinegar 1serving

salt and pepper to taste 1

sweet onion, chopped 1

sweet pepper, chopped (I used yellow)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.