Grilled Butternut Squash Salsa

1 large butternut squash (grilled and roasted)
10 slices smoked red onion (can be substituted with caramelized onion)
1 pomegranate seed
1/4 cup toasted pumpkin seed
1/4 cup local feta cheese
Splash of extra virgin olive oil
Slices of toast (if desired)

Peel, slice and grill the squash. Place in a baking dish and finish cooking in oven (for about 15 minutes). Remove from oven and let cool. Dice the squash as small as you can. Dice the onions. Toss the squash in a bowl with the oil. Add the onions and both seeds.

Lay out the toast. Top the toast with salsa. Crumble the cheese for garnish on top. (NOTE: Do not top the toast with the salsa until you are ready to serve) Garnish with your favorite herb or micro green.
It is also great on salads, pastas or as a salsa for chips


Sponsor message:

By Beckett's Table

Cuisine(s): Mediterranean

Main ingredient: Squash

Serves(s): 4

Sponsor message:

Great Performances “The Arts Interrupted”

 Take an inside look at how arts organizations nationwide are surviving the pandemic and how they are maturing during the country’s reckoning.

Extra Life: A Short History of Living Longer

Discover the little-known story of the innovations in science and medicine that doubled the human lifespan in less than a century.

Inside The Met: The Birthday Surprise

The first episode of Inside The Met goes behind closed doors to reveal how the museum functions, venturing above and below the public galleries for a close-up look at the work of curators, conservators and executives.