Yield: approximately 3½ cups

3½ cups peeled and coarsely chopped butternut squash
½ teaspoon plus 1/8 teaspoon salt, divided
1 cup chopped toasted walnuts

1 cup chopped fresh pear

1/3 cup chopped dried figs
3 tablespoons honey
2 tablespoons fresh lemon juice
2 teaspoons canola oil
¼ teaspoon crushed red pepper



1. In a medium saucepan, place butternut squash and 1⁄2 teaspoon salt with enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, approximately 8 minutes. Drain; let cool completely.

2. In a medium bowl, combine squash, walnuts, pear, and figs. In a small bowl, whisk together honey, lemon juice, oil, red pepper, and remaining 1⁄8 teaspoon salt. Drizzle honey mixture over squash mixture, tossing to combine. Cover, and let stand for at least 20 minutes or up to 2 hours. Serve with salted, baked pita chips.