I first tasted this genius guacamole at Alma Cocina in Atlanta. The roasted butternut squash adds sweetness and the chipotle gives heat to round out the rich guacamole. Unexpected and utterly delicious. Just try and stop eating this. —Lucy Mercer
3 cups guacamole
Guacamole with butternut squash and chipotle
Juice of 1/2 lime
clove garlic, minced
Salt and freshly ground black pepper to taste
roasted butternut squash, recipe follows
queso fresco, crumbled
Tortilla chips for serving
finely chopped chipotle in adobo sauce
Remove avocdo pulp from shell and place in a medium bowl. Break up the avocado chunks with a fork. Add lime juice, garlic, salt and pepper to taste. Stir in butternut squash and chipotle. Adjust flavors. Pour into decorative bowl, garnish with queso fresco crumbles and serve immediately with tortilla chips.
Roasted butternut squash
Preheat oven to 425. Cover a sheet pan with foil. Using a Y-peeler or paring knife, peel the squash. Cut into two pieces, separating the long narrow neck from the round bottom. Halve each of these sections, scoop the seeds out of the round piece and trim the flesh into 1/4 inch dice.
Toss the butternut squash dice with olive oil and salt and place on foil-lined pan. Roast at 425 for 30 minutes or until the pieces are tender and brown at the edges. Remove from oven and let cool, stirring occasionally. Store leftover squash in a covered container in the refrigerator. A small butternut squash will yield 2 cups of diced fruit.