Wanted to take something special to Ted and Nicole's Halloween get-together, so am going for the traditional salsa with a seasonal twist. But of course, my Kroger didn't have pie pumpkins. Not to be deterred from a great idea, I'm making it with cubed Acorn Squash instead:
Half and seed squash. Roast until soft in 400 degree oven.
In same pan, half six or seven tomatillos and roast. This will take 45 minutes or so. During last 10 minutes, roast one or two tomatoes.
Cool and cube squash, roughly chop tomatillos and peel and chop tomatoes.
Add roughly chopped cilantro, about 1/4 cup, a small can of chipolte peppers chopped and a small can of pumpkin.
Add salt to taste and some hot pepper sauce if it isn't quite hot enough for you.
Serve with favorite chips, or it can be used as a glaze for roasted chicken or any other way you like to use salsa.
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