Butternut Squash Salsa

Preheat oven to 400 degrees.

Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with the olive oil. Roast for 20 minutes, flipping once. It is important to make sure the squash still has some bite to it; you don’t want it to turn into mush. One done, remove and let cool.

In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your tastes.

This recipe yielded about 2 cups for me.