For Roasted Squash

• 2 acorn squash, peeled, seeded & diced
• drizzle of olive oil
• salt to taste
• pepper to taste
• 2 bay leaves
• pinch of cinnamon
• 2 tbsp brown sugar
• 1 whole star anise
• ½ cup white wine

Remaining Salsa Ingredients

• dash of olive oil
• dash of rice wine vinegar
• salt & pepper to taste
• ½ cup diced dried dates
• 1 bunch scallions, finely chopped
• 1 bunch of cilantro, chopped
• 2 jalapeños, seeds removed & diced (substitute green peppers for less heat)

Roast the Squash

1. Preheat oven to 350º
2. Add diced squash to a shallow roasting pan.  Drizzle with olive oil. Season with salt and pepper to taste.  Add bay leaves, cinnamon, brown sugar and star anise
3. Pour white wine across the top of the ingredients
4. Cover with foil and roast for about 20 minutes (may take longer,  but the key is to pull the pan from the oven just before the squash is fully cooked so that it remains slightly firm and colorful). Let cool in the roasting pan a reserve juices

Assemble the Salsa

1. In a mixing bowl, combine a dash each of olive oil and rice wine vinegar. Add salt and pepper to taste, dried dates, scallions, cilantro and diced jalapenos
2. Add the cooled squash plus reserved juices. Fold together and serve with taco chips or as a flavorful vegetable side dish

Note: This salsa will last 1-2 days refrigerated, so it's a great do-ahead party recipe!