Warm Butternut Squash Salsa

This recipe courtesy of Chef Tse  

Serves 4


  • 3 cups butternut squash, cubed (about 13 ounces)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup red onion, peeled and diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 3 drops Tobasco (optional)
  • Salt and pepper


  1. Heat oil in a stainless steel skillet over medium-high heat. Add squash and sauté until starting to brown, about 5 minutes.
  2. Place squash in a bowl and add onion, cilantro, lime juice and Tobasco if using. Toss to coat.
  3. Season with salt and pepper. Serve warm.


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