¼ c McClure’s sweet and spicy pickles, rinsed and drained
1Tbsp. olive oil
Salsa- Mix pickles, corn and bell pepper together, allow to sit for 30 min. in fridge.
Put olive oil in a medium sauce pan and heat on medium high. Add onions and acorn squash, stirring until onions are translucent. Add garlic and pinch of salt add beans with their liquid, zest, parsley and oregano. Simmer over low heat until squash is tender.
|Nutritional Information||Servings 6|
|Calories per serving