Butternut Squash Salsa Recipe

• 1 tsp Extra virgin olive oil
• 1 x Clove garlic, chopped
• 1/2 c. Butternut squash, diced
• 1/2 c. Carrots, diced
• 1/4 c. Fresh tomatoes
• 1 Tbsp. Rice wine vinegar
• 1 Tbsp. Extra virgin olive oil
• 1 tsp Grnd cumin
• 1/4 tsp Jalepeno chile, diced
• 1 Tbsp. Minced cilantro, (up to 2) Lime juice and sugar to taste

1. Good with Chorizo Cornbread Stuffing and as an accompaniment with turkey or possibly chicken.
2. Heat 1 tsp.
3. extra virgin olive oil in small pan and saute/fry garlic till soft but not brown.
4. Add in squash and carrots.
5. Cover and steam till just tender.
6. Cold and add in tomatoes.
7. In a small bowl, mix rice wine vinegar, extra virgin olive oil, cumin, jalepeno chile and cilantro.
8. Add in a little lime juice and a healthy pinch of sugar to taste.
9. Pour mix over cooled vegetables and toss to mix.
10. Serve at room tempreature.
11. Best made ahead so flavors can blend.
12. Store any leftovers covered in refrigerator.
13. Hi everyone I was playing on the computer instead of wrapping presents and stumbled on to the white house web site ( I'm a freak but it's kinda cold holidays and thought I would share.
14. I have just cut and pasted from the site so I hope all is right.

olive oil, clove garlic, butternut squash, carrots, fresh tomatoes, rice wine vinegar, extra virgin olive oil, cumin, jalepeno chile, cilantro

Taken from cookeatshare.com/recipes/butternut-squash-salsa-96252 (may not work)