I always like to have an appetizer or two available for people to munch on when they first arrive for Thanksgiving. But I've found that no one wants anything heavy because they're saving their appetites for the meal to come!
This autumn salsa, which was inspired by this recipe for butternut squash salsa, combines some of my favorite fall flavors, and is perfect for snacking before the feast.
Teaspoon of olive oil
Teaspoon of nutmeg
Half a butternut squash, peeled and diced
1 onion, diced
1 apple, diced and dredged in orange juice to prevent browning
1 pomegranate's worth of pomegranate arils
White vinegar (to taste, about 2 tablespoons)
Honey (to taste, about 2 tablespoons)
Parsley (to taste)
Coat the butternut squash in olive oil and nutmeg. Roast at 325 degrees for 15-20 minutes. Remove from oven and allow to cool.
Combine squash, onion, apple, and pomegranate arils in a bowl.
Add vinegar and honey and mix well to coat.
Add parsley and serve with blue-corn tortilla chips.
So pretty and unexpected!