- Butternut Squash
- ¾ cup Goat Cheese
- 1/2 tsp Bitters
- 1 tbsp Garlic
- 1 cup Italian Bread Crumbs
- 1 tsp Honey
- 1 tsp Cinnamon
- 1 tsp Coriander
- ¼ cup “The Burnt” BK Salsa
- ¼ cup flour

Skin and de-seed the the butternut squash and dice. Bring a pot to boil, and season with salt. Boil for the Butternut squash for 10-15 minutes, and allow to cool in a separate bowl.

Prehear the oven to 375 degrees.

In a food processor add “The Burnt” BK Salsa, honey, garlic powder, Italian Bread Crumbs, Cinnamon, Coriander, and blend, then add the butternut squash and blend further for 6-7 seconds. It should be thick yet smooth. Bring to a bowl, and stir in the flour slowly

In a separate bowl, mix the bitters into the goat cheese

Take the squash mixture and make into into 2 inch balls, stuffing the inside each with a quarter size amount of the goat cheese mixture. Place on oil lubed baking sheet and bake for 30 minutes, or until crispy.

THE KITCHEN

When we started blending sauce from the kitchen of our Brooklyn loft in April of 2008, we knew we were onto something good. Buying produce from our predominantly Spanish speaking neighborhood veg stands, we learned firsthand the ins and outs of New York Salsa making… Brooklyn Style.

Now we’re up and running like real American dreamers and the kitchen is our way of saying GET INTO IT! Check out recipes from our collective and from some of the top chefs and restaurants around. Creativity is key, like a 70’s key party for chips. Or other things.

How do you cook with BK SALSA?

Send your recipe, along with a photo to be added to our site, to submissions@bksalsa.com.