11/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch chunks (may substitute 3/4 pound prepped butternut squash cubes)
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 medium onion, cut into small dice
1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
2 medium cloves garlic, minced
1 small jalapeno pepper, stemmed, seeded and minced
14 to 15 ounces canned, diced no-sodium tomatoes, drained
15 to 19 ounces canned pinto beans, drained and rinsed
1 medium zucchini, trimmed and cut into 1/2-inch dice
2 tablespoons finely chopped cilantro leaves
1/4 cup shelled pumpkin seeds, toasted and coarsely chopped (see note)

Position a rack in middle of oven; preheat to 400 degrees. Lightly grease a rimmed baking sheet with nonstick cooking oil spray.

Spread the squash cubes in a single layer on baking sheet. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Season lightly with salt and pepper to taste. Roast for about 25 minutes, until slightly browned and fork-tender.

When squash has about 15 minutes of roasting time to go, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and jalapeno; cook for about 8 minutes, stirring occasionally, until onion is golden. Add the tomatoes, beans, zucchini and cilantro; cook for about 5 minutes, stirring once or twice, until zucchini is crisp-tender.

Add roasted squash and stir to incorporate; cook for 5 minutes. Taste and adjust seasoning as needed.

At this point, salsa can be transferred to a slow cooker to keep warm, or it can be cooled completely, covered and refrigerated for up to 3 days. Just before serving, sprinkle the pumpkin seeds on top of salsa. Serve with tortilla chips.

Makes 4 cups.

NOTE: To toast shelled pumpkin seeds, toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.

— Recipe adapted from "Autumn Gatherings," by Rick Rodgers.