Publisher Photo
Publisher Photo
"You can't beat this combination of sweet squash, zippy salsa and eye-catching orange color for a deliciously different and fun side dish," assures Marilyn Young of Riverside, Ohio.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 pound butternut squash, peeled, seeded and cubed
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2/3 cup salsa
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese, divided

Directions

In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender.
Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture.
Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Salsa Squash in Taste of Home October/November 2001, p11

Nutritional Facts

1 cup: 272 calories, 14g fat (10g saturated fat), 45mg cholesterol, 1200mg sodium, 28g carbohydrate (9g sugars, 10g fiber), 8g protein.

  • 1 pound butternut squash, peeled, seeded and cubed
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2/3 cup salsa
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese, divided
  1. In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender.
  2. Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture.
  3. Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Salsa Squash in Taste of Home October/November 2001, p11

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Reviews forSalsa Squash

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orchestra User ID: 1903465 50214
Reviewed Nov. 18, 2013

"I love this recipe! I make it often."

MY REVIEW
katlaydee3 User ID: 3741999 38408
Reviewed Oct. 18, 2010

"I did not like this at all. The flavor combination just didn't taste good at all."

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