Preheat oven to 450°F.
Cut neck of butternut squash, save half for later. For ease of chopping, use the half without seeds for this recipe.
Peel and dice raw squash into small pieces (about 1/4-1/2 inch cubed), similar to the size of a bean.
Toss cubes with 1 teaspoon olive oil and 1/2 teaspoon sea salt, and arrange into a single layer on a baking sheet.
While squash cools, in large bowl, add all dressing ingredients. Whisk vigorously to emulsify oil and vinegar.
Add squash into bowl with dressing and toss; it's ok if it's still a bit warm.
Drain and rinse beans and corn if needed, add.
Dice tomatoes, bell pepper and red onion, add.
Finely chop cilantro and jalapeño pepper, add. You can remove seeds from the jalapeño to reduce the heat of the salsa, but it isn't necessary.
Mix well to distribute dressing.
Dice avocados, add. Stir in gently, so the small chunks don't get mushed.
Enjoy with corn chips, on its own, or as a side for almost any meal. This salsa gets even better after sitting overnight in the fridge.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.