Ingredient

• 2 (or more) acorn or delicata squash, seeds and guts removed, sliced ½″ thick
• Extra-virgin olive oil, for drizzling
• Honey, for drizzling
• Sea salt and fresh black pepper
• 2 cups diced apple (about 1 large apple)
• ½ cup scallions, chopped
• ¼ cup corn kernels (I used frozen)
• ½ jalapeño pepper, seeded and minced
• ¼ cup fresh lime juice
• ¼ cup chopped fresh cilantro
• Honey, for drizzling
• Sea salt and fresh black pepper

Direction

1. Toss the squash slices with the olive oil, honey, salt and pepper. Roast in a 400 degree oven for 30-40 minutes, until slices are golden brown and the skin has become tender.
2. Meanwhile, make the salsa: In a medium bowl, mix the apple, scallions, corn, jalapeño, lime juice, cilantro, a drizzle of honey, and pinches of salt and pepper. Taste and adjust seasonings and refrigerate for 30 minutes for the flavors to develop. Serve over the roasted squash slices.