This recipe is from an ancient copy (1995 to be exact) of Food & Wine. And truthfully it’s all about the salsa. This salsa is great over lots of other vegetables, like grilled eggplant as well as chickpeas and white beans.
For the butternut squash:
Use only the neck.
Peel and slice into 1/4-inch thick “coins”
Work in batches. Heat 3 Tbsp. of olive oil in a wide skillet over medium high heat. Put in a single layer of squash. Cook about 5 minutes, turning once, until lightly browned.
makes about 1 1/3 cups
1 large bunch of cilantro, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
3 medium cloves garlic, peeled
Fresh ginger, 2-inch piece, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1/4 cup water
1/2 cup extra-virgin olive oil
1/3 cup lime juice
1 Tbsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
In a food processor, combine the cilantro, mint, garlic, ginger, chile and 1/4 cup water and puree until a smooth sauce forms. Add remaining ingredients and pulse to combine.
The salsa can be prepared up to 4 hours ahead. Cover and let stand at room temp.