Warm Roasted Butternut Squash Salsa with Tortilla Chips

One autumn night, I made a vegetarian chili with a fall favorite, roasted butternut squash. When I served it with tortilla chips, I realized that with a few adjustments, it would make a great dip for a Halloween party. Keep it warm in a mini–slow cooker, or try it cooled to room temperature, served in a hollowed pumpkin

1½ pounds butternut squash, peeled, seeded, and cut into ½- inch chunks

3 tablespoons extra-virgn olive oil , diveded

1 onion, diced

1 red be pepper, seeded and cored, cut into ¼-inch dice

2 garlic cloves, minced

1 jalapeño pepper, seeded and m nced

One 14½-ounce can diced tomatoes, drained

One 15- to 19-ounce can pinto beans, drained and rinsed

1 zucchini, cut into ½-inch dice

2 tablespoons chopped fresh cilantro

¼ cup coarsely chopped shelled and toasted pumpkin seeds (pepitas)

Salt and pepper

Tort la chips, for serving

• Position a rack in the center of the oven and preheat the oven to 400 F. Lightly oil a baking sheet.
• Toss the squash with 1 tablespoon of the oil and spread on a rimmed baking sheet. Roast, stirring occasionally, until the squash is lightly browned and tender, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet or saucepan over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño and cook, stirring occasionally, until the onion is golden, about 8 minutes. Add the tomatoes, beans, zucchini, and cilantro and cook, stirring occasionally, until the zucchini is crisp- tender, about 5 minutes. Stir in the roasted squash and cook for 5 minutes more. (The salsa can be roasted, cooled, covered, and refrigerated up to 3 days ahead. Reheat over medium heat, stirring occasionally.) Stir in the pumpkin seeds. Season with salt and pepper.
• Transfer to a mini—slow cooker and serve warm with the tortilla chips