By most accounts, food and agriculture contribute to 1/3rd of carbon emissions. Since we all eat, we have a role to play in reducing the impacts from our food consumption.
To reduce my carbon footprint, to improve my health, and to improve the taste of the food I eat, I am always looking for ways to use more local ingredients. A few years back we had an intern, Martha, who introduced us to squashamole. Basically, guacamole with squash substituted for avocado. I never got her recipe, so I decided to venture out on my own and create one. I found this version of "amole" refreshing and delightfully sweet, with no sugar added. I hope you enjoy it.
2 cups of cooked winter squash, mashed
1 large bunch of cilantro, chopped
2 large garlic cloves or 3 small ones, minced
Juice of one lemon
Zest of 1/2 of one lemon
1/4 cup dried tomatoes, cut into small pieces
1/4 tsp. salt
Mix all ingredients and serve w corn chips, preferably organic.