3 lb. winter squash (sugar or cheese pumpkin
or butternut squash or calabasa) pared, seeded & cut into 1/2" chunks
4 Tbs. extra virgin olive oil divided
1 lg. onion diced
1 28oz. can diced tomatoes drained
2 lg. zucchini diced to 1/2" pieces
3 Tbs. chopped cilantro
1 cup corn
2 fresh tomatoes seeded & diced
1/4 cup pumpkin seeds shelled, chopped
1.Preheat oven to 400, lightly oil
a baking sheet and toss the squash w/ 2 Tbs. oil and spread on sheet. Roast
about 25 min. stirring occasionally. Squash will be browned and tender.
2. Meanwhile, heat 2 Tbs. oil in saucepan
on med.-high and add onion, red pepper, garlic & jalapeno. Stir and
cook about 8 min. until onion is golden.
3. Stir in chili powder. Add tomato,
zucchini and cilantro. Cook about 5 min. until zucchini is crisp-tender.
4. Add corn and fresh tomatoes
5. Stir in the roasted squash and cook
5 additional minutes to blend the flavors.
Cool completely - may be made up to
3 days ahead. Remove from refrigerator 1 hour before serving.