I absolutely love salsa no matter what season it is, but this butternut squash black bean salsa is my absolute favorite for the fall!
I am always trying to find a new salsa recipe for each season. This summer I made my spicy peach recipe, which you can find here, and I knew I needed one for the fall. So I got to thinking, what what be the perfect ingredients for this salsa.
Butternut Squash Black Bean Salsa
Butternut Squash. Butternut Squash is the key ingredient in this recipe. I used half of a butternut squash and baked it by slicing it in half and cooking it for 1 hour at 350 degrees F.
Black Beans. Well, I do believe you can use sub pinto beans or another bean, I have not tried that and I think black beans are the best for this.
Red Onion. You can also use yellow onion, but I do think the red adds an extra, sharp flavor. Plus the color is pretty!
Peppers. This recipe calls for a jalapeno pepper and a Serrano pepper due to balance out the sweetness from the butternut squash. You can opt out of using any pepper, or just use one!
Garlic. There is not sub for this one.
Corn. This salsa uses fresh corn off the cob. You can also use frozen corn or rinsed canned corn.
Tomato. Roma tomatoes are the best for salsa, in my opinion, because they stay dense.
Cilantro. Once again, no sub for this.
Assembling the Salsa
This salsa is very easy to assemble. The time consuming task is chopping up all the vegetables. Make sure to cut them in bite size or smaller pieces to ensure that you can get as much flavor and ingredients on each chip as possible.
Eating the Salsa
I paired my salsa with Kibo tortilla chips, which are absolutely divine. You could also stuff this into a taco and it would be amazing.
If you make this butternut squash black bean salsa, please leave me a star rating at the bottom of the page! Also, don’t forget to tag me on instagram or facebook (@peachhtreee)! This provides helpful feedback to both me and other readers. Happy fiesta!
Butternut Squash Black Bean SalsaCourse: AppetizersCuisine: MexicanDifficulty: Easy
Butternut Squash Black Bean Salsa is the perfect salsa for the fall. Make a big bowl and head off to the vineyard, or enjoy it while watching football.
1 cup of cooked butternut squash, cut into small cubes
1/2 red onion, diced
1 jalapeno, diced (optional)
1 serrano pepper, diced (optional)
1 garlic glove, minced
1 cup of black beans
1/2 cup of fresh corn
1/2 roma tomato, diced
4 tablespoons of chopped fresh cilantro
1/2 tbsp of apple cider vinegar (can use reg vinegar)
1/2 tsp of maple syrup
Salt and pepper to taste.
- To cook butternut squash, cut in half, drizzle with olive oil and cook for 45 minutes to 1 hour on 350 degrees F. Once you are able to insert a fork easily, it is done cooking.
- Slice all your vegetables as noted above and place them into a large bowl.
- Add in chopped cilantro.
- Add apple cider vinegar and maple syrup and toss.
- Option to add salt and pepper!
- This can be stored in an air tight container in the refrigerator for up o ten days!
- See comments in blog post for substitutions.
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