INGREDIENTS:
-3 lbs winter squash, seeded and cut into 1/2 pieces
-4 tbsp EVOO
-1 large yellow onion, diced
-1 clove garlic, minced
-1 jalapeno, seeded and diced
-pinch chili powder
-1 28 oz can diced tomatoes, drained
-2 large zucchini, diced into small pieces
-3 tbsp cilantro, chopped
-2 fresh Roma tomatoes, diced
-3 stocks celery, finely diced
-1/4 cup pumpkin seeds, chopped and toasted
DIRECTIONS:
-Preheat oven to 400 degrees F. Spray non stick cooking spray on lined cookie sheet.
-Toss the squash with 2 tbsp EVOO and spread on baking sheet. Roast about 25 minutes, tossing occasionally, until brown and tender.
-While squash is roasting, heat remainder of EVOO in sauce pan and add onion, garlic and jalapeno. Stir and cook about 8-10 minutes until onion is tender.
-Stir in chili powder.
-Add in tomato, zucchini, pumpkin seeds and cilantro. Stir about 5-8 minutes until zucchini is tender.
-Add fresh tomatoes and celery.
-Stir in roasted squash pieces and cook on low for about 5 minutes, allowing seasonings to mix together.
ENJOY!
About Gina
