From “Autumn Gatherings: Casual Food to Enjoy With Family and Friends” by Rick Rodgers
1 1/2 pounds butternut squash, pared, seeded and cut in 1/2 -inch chunks
3 tablespoons extra-virgin olive oil
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- to 19-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 shelled and toasted pumpkin seeds (pepitas)
Tortilla chips, for serving
Position a rack in center of oven and preheat to 400 degrees. Lightly oil a baking sheet. Toss squash with 1 tablespoon olive oil and spread on a baking sheet. Roast, stirring occasionally, until squash is lightly browned and tender, about 25 minutes.
Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. Add onion, red pepper, garlic and jalapeno and cook, stirring occasionally, until onion is golden, about 8 minutes. Add tomatoes, beans, zucchini and cilantro and cook, stirring occasionally, until zucchini is crisp-tender, about 5 minutes. Stir in roasted squash and cook 5 minutes more. (The salsa can be made, cooled, covered and refrigerated up to 3 days ahead. Reheat over medium heat, stirring occasionally.) Stir in pumpkin seeds. Serve warm with tortilla chips. Makes about 4 cups or 8 servings.
Per serving (without tortilla chips): 179 calories; 8 g fat (1 g saturated fat; 40 percent calories from fat); 22 g carbohydrates; 0 mg cholesterol; 236 mg sodium; 6 g protein; 4 g fiber.