This year, we hit the jackpot.
Halloween lands on a Friday night, which means we have zero excuse not to throw on a costume and have some proper, scary fun. The weekend of ghouls and gourds keeps rolling because, Sunday, Nov. 1, marks the start of Día de Muertos (Day of the Dead), the traditional Mexican celebration. For those families that celebrate, this two-day holiday honors departed loved ones with beautiful ofrendas (offerings) — altars decorated with marigolds, photos of the departed and their favorite foods.
You’re going to need a versatile snack to get you through it all. Whether you crave a quick nosh while waiting for trick-or-treaters, or you’re hosting a celebration of life and memory, this butternut squash salsa pulls double duty.
Festive, in both color and contents, and utilizing simple, everyday ingredients, this butternut chipotle squash salsa comes to you just in time for Halloween and Day of the Dead. (Photos by Doug Young)
Don’t skip the local butternut squash at the farm stand just because peeling it seems like a chore. Sure, you can grab the pre-cubed stuff at the supermarket, but learning a new knife skill gives you bragging rights and the flavor of fresh, local squash (try Amber Waves Farm’s bounty) is simply unbeatable. This salsa is a lesson in balance: the cherry tomatoes and squash offer subtle sweetness, the lime adds a perfect sour kick, and the chipotle and garlic deliver smoke, spice, and earthiness. We’re using the air fryer to speed up the roasting, making this whole thing a fast win.
Tips for the Home Cook: Mastering the Butternut Squash
The biggest hurdle with butternut squash is the prep, but you make it easy and safe with one simple tool: a Y-peeler.
- Create a Stable Base: Use a sharp chef’s knife to cut off the top and bottom 1-inch of the squash, creating two flat surfaces.
- Peel Vertically: Stand the squash up vertically on a cutting board. Use your Y-peeler—it’s wide, fast, and easy to grip—to shave the skin off, working from top to bottom. Shave until you see bright orange flesh all the way around.
- Section and Cube: Lay the peeled squash on its side. Cut it in half where the slender neck meets the bulbous base. Slice the long neck into rounds, then stack the rounds and dice them into cubes. Finally, halve the bulbous end, use a spoon to scoop out the seeds, and cube the remaining flesh. You just saved yourself a few bucks and got a lot more flavor!
Peeling a butternut squash isn’t hard, but it does require a little careful consideration and sharp tools to work with. Remember, sharp knives (and peelers, for that matter) are the safest knives. (Photos by Doug Young)
Butternut squash chipotle salsa
Ingredients
- 2 cups butternut squash, peeled and cut into 1-inch cubes (about 1/2 of a medium squash)
- 1 lb cherry tomatoes
- 3 garlic cloves (or 2 tsp minced garlic)
- 1 tbsp vegetable or olive oil
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp pepper
- 1 cup fresh cilantro
- 1 lime, juiced
- 1 to 2 tbsp chipotle in adobo sauce (canned, adjust for spice preference)
Directions
- If using a whole squash, peel it, cut it in half lengthwise, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- In a medium bowl, combine the cubed butternut squash, cherry tomatoes and whole garlic cloves.
- Toss the mixture with the oil, ½ tsp salt and 1/4 tsp pepper until everything is well coated.
- Transfer the seasoned squash, tomatoes, and garlic to the air fryer basket in a single layer (work in batches if necessary to avoid overcrowding).
- Air fry at 400 degrees for 16 to 18 minutes, shaking the basket halfway through, until the squash is tender and slightly crispy and the tomatoes are blistered.
- If using a sheet pan, preheat the oven to 400 degrees.
- Spread the seasoned mixture on a sheet pan and roast for 30 minutes until the squash is tender and the tomatoes are soft and blistered.
- Transfer the hot, cooked squash, tomatoes, and garlic cloves to the bowl of a food processor. Discard any tomato or squash liquid that remains in the air fryer basket or sheet pan.
- Add the fresh cilantro, lime juice, and 1 to 2 tablespoons of chipotle in adobo sauce. Start with one tablespoon and taste before adding more.
- Pulse the mixture until you achieve a thick, chunky salsa consistency.
- Transfer the salsa to a serving bowl.
- Taste the finished salsa and season with additional salt and pepper as needed.
- Serve warm or at room temperature with tortilla chips.
