Our intern, Martha, shared a recipe for squashamole that she learned from Dena Paollili. It goes something like this:
- About 1 and a 1/2 cups of roasted butternut or acorn squash, mashed with a fork
- Lemon or lime juice, whichever you have in the fridge
- 2 to 3 cloves of garlic
- A healthy bunch of cilantro
- One hot pepper, a jalepeno is great
Once you have cooked and cooled the squash, mash it with a fork. It's best if left a bit chunky.
Mince garlic, chop cilantro and pepper and combine with squash, using a fork to further mash. Serve at room temperature with pita or tortilla chips for a great winter appetizer.
I experimented with the recipe and came up with a variation that included tomatoes, firm and uncooked. It really is great!