Never heard of butternut squash salsa before? Me either! But now that I know about it, it might become a staple at every Thanksgiving dinner. This delightful salsa was a dish the Clinton’s had prepared for them by the White House chefs during their holidays at the White House.
I’m a bit of a salsa fanatic, so when I discovered this gem from the Clinton’s White House archives, I knew I had to try it. Just as the White House chefs suggested, we served this salsa over the Clinton’s Chorizo Cornbread Stuffing and it was a delightful, unique addition. The White House chefs also suggest serving this holiday salsa as an accompaniment with turkey or chicken. If you’re looking for a unique dish to delight guests this holiday season, this Butternut Squash Salsa is your ticket.
Makes 1 cup
INGREDIENTS
1 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/2 c. carrots, diced
1/4 c. fresh tomatoes
1 Tbs. rice wine vinegar
1 Tbs. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1-2 Tbs. chopped cilantro
lime juice and sugar to taste
DIRECTIONS
Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not brown. Add squash and carrots. Cover and steam until just tender. Cool and add tomatoes. In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno chile and cilantro. Add a little lime juice and a pinch of sugar to taste. Pour mixture over cooled vegetables and toss to mix. Serve at room tempreature. Best made ahead so flavors can blend. Store any leftovers covered in refrigerator.
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
