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Good with Chorizo Cornbread Stuffing and as an accompaniment with turkey or chicken. Ingredients:
1 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/2 c. carrots, diced
1/4 c. fresh tomatoes
1 Tbs. rice wine vinegar
1 Tbs. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1-2 Tbs. chopped cilantro
lime juice and sugar to taste
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not brown. Add squash and carrots. Cover and steam until just tender. Cool and add tomatoes.
In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno chile and cilantro. Add a little lime juice and a pinch of sugar to taste. Pour mixture over cooled vegetables and toss to mix. Serve at room tempreature.
Best made ahead so flavors can blend. Store any leftovers covered in refrigerator.
Makes 1 cup Recipe submitted by: White House Holiday Recipes
From White House Holiday Recipes, as prepared by White House Chefs Walter Scheib III and Roland Mesnier. (Clinton Administration)  For more information: Find a recipe | Come add a recipe | Share this recipe
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