Butternut Squash Salsa

Virginia Dare Winery

22281 Chianti Rd
Geyserville, CA 95441

This recipe uses our fall favorite, butternut squash, and adds a Virginia Dare Winery twist. We roast the squash, add exotic chiles and extracts and pair it with our Virginia Dare Chardonnay. Add your favorite chips and you have a salsa that will not soon be forgotten during your holiday festivities.

  • 1 medium butternut squash
  • 1 tablespoon extra-virgin olive oil, plus more for the squash
  • Salt and freshly ground pepper, to taste
  • 1 1/2 Anaheim chiles, diced
  • 3/4 yellow bell pepper, seeded and diced
  • 2 radishes, cut into small dice
  • 1 shallot, cut into small dice
  • 1/2 bunch fresh cilantro, minced
  • 1 medium serrano chile, seeded and diced
  • 2 tablespoons pomegranate molasses extract
  • 1 1/2 tablespoons crushed Urfa chiles
  • 1 tablespoon Cholula hot sauce, plus more, to taste
  • 1/4 cup fresh lime juice
  • 1 tablespoon agave nectar, plus more, to taste
  • 1/2 tablespoon golden vinegar
  • Chips for serving


Preheat the oven to 375°F. Set a roasting rack on a baking sheet.

On a cutting board with a moist towel underneath to prevent slippage, place the squash down and cut off the stem on top and about 1/4 inch off the bottom. Cut the squash in half lengthwise and remove the seeds.

Cut the squash horizontally into sections 1/2 inch thick (they should look like cantaloupe slices). Transfer to a bowl and toss with olive oil, salt and pepper. Arrange the squash slices on the rack-lined baking sheet and transfer to the oven. Roast until the squash is just fork-tender; it should not be mushy but should still have some bite to it when cooled. This usually takes 20 to 25 minutes;   start checking after 20 minutes as oven temperatures may vary as well as the freshness of the squash, which will affect the roasting time.

Refrigerate the squash until cool, then peel off the skins. Dice the flesh and place  in a bowl. Add the Anaheim chiles, bell pepper, radishes, shallot, cilantro, serrano chile, pomegranate molasses extract, Urfa chiles, Cholula hot sauce, lime juice, agave, vinegar and the 1 tablespoon olive oil. Stir gently so you don't mash the squash.

Adjust the seasoning with hot sauce for more heat or with agave for less heat.

Serve with chips or atop your favorite tacos or mixed into a fresh salad.