So many country songs are about summer time & t-shirts! Here at The Dainty Pear Co., we are singing those songs too with the windows rolled down! So grab a t-shirt from the shop, and rock out with us this summer!
The little Toddlers Tees are some of our absolute cutest items. Matching with your mini is the best!! Grab one for you & them!!
This time year we are all searching for the greatest salsa to pair with our favorite chip. Let me introduce this gem to you!
INGREDIENTS
½ small butternut squash, finely chopped
2 cloves garlic, peeled and halved
2 tablespoons olive oil, divided
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ onion, finely chopped
1 plum tomato, finely chopped
½ jalapeno, finely chopped
1 tablespoon red wine vinegar
½ lime, juiced
½ teaspoon dried oregano
2 tablespoons parsley, finely chopped
¼ cup pomegranate seeds
Sea salt and ground pepper to taste
Your favorite tortilla chips or cut veggies for serving
METHOD
1. Preheat your oven to 400°F.
2. On a baking sheet, toss the butternut squash and garlic with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper to taste. Roast for about 20-30 minutes, occasionally flipping to ensure even cooking. The squash should be soft but not falling apart. Remove from the oven and cool.
3. Once cool, mince the roasted garlic cloves and add to a large bowl with the roasted squash.
4. Combine the remaining olive oil, red wine vinegar, lime juice, and
oregano in a bowl.
5. Add the onion, tomato, and jalapeno to the roasted squash and drizzle with the vinaigrette. Toss to coat.
6. Add the parsley and pomegranate, then mix gently.
7. Serve with your favorite tortilla chips or cut veggies.
NOTES
You can dice the whole squash, double the olive oil and seasonings, and roast. Then set half aside until ready to use.
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