Warm Roasted Butternut Squash Salsa

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Washington Post


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1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch chunks (may substitute 3/4 pound prepped butternut squash cubes)

3 tablespoons extra-virgin olive oil


Freshly ground black pepper

1 medium onion, cut into small dice

1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice

2 medium cloves garlic, minced

1 small jalapeƱo pepper, stemmed, seeded and minced

14 to 15 ounces canned, diced no-sodium tomatoes, drained

15 to 19 ounces canned pinto beans, drained and rinsed

1 medium zucchini, trimmed and cut into 1/2-inch dice

2 tablespoons finely chopped cilantro leaves

1/4 cup shelled pumpkin seeds, toasted and coarsely chopped (see NOTE)

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