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Butternut Squash Black Bean Salsa

Chelsea Peachtree
Butternut Squash Black Bean Salsa is the perfect salsa for the fall. Make a big bowl and head off to the vineyard, or enjoy it while watching football.
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Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Sauce/Dressing
Cuisine American
Servings 8
Calories 50 kcal


  • 1 cup cooked butternut squash cut into small cubes
  • ½ red onion diced
  • 1 jalapeno diced (optional)
  • 1 serrano pepper diced (optional)
  • 1 garlic glove minced
  • 1 cup black beans
  • ½ cup fresh corn
  • ½ roma tomato diced
  • 4 tablespoons chopped fresh cilantro
  • ½ tbsp apple cider vinegar can use reg vinegar
  • ½ tsp maple syrup
  • Salt and pepper to taste.


  • To cook butternut squash, cut in half, drizzle with olive oil and cook for 45 minutes to 1 hour on 350 degrees F. Once you are able to insert a fork easily, it is done cooking.
  • Slice all your vegetables as noted above and place them into a large bowl.
  • Add in chopped cilantro.
  • Add apple cider vinegar and maple syrup and toss.
  • Option to add salt and pepper!
  • This can be stored in an air tight container in the refrigerator for up o ten days!


See comments in blog post for substitutions.


Sodium: 3mgCalcium: 18mgVitamin C: 8mgVitamin A: 1950IUSugar: 2gFiber: 3gPotassium: 192mgCalories: 50kcalTrans Fat: 1gSaturated Fat: 1gFat: 1gProtein: 3gCarbohydrates: 10gIron: 1mg
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