Butternut Squash "Guacamole"
from Chef John Skaggs of Two Caterers
1 roasted butternut squash (see below)
1/2 c minced shallots or caramelized sweet onion
1 tbsp lemon or lime juice
salt & black pepper to taste
minced jalapeno or your favorite chile pepper (optional)
Mash roasted squash with fork.
Mix in all ingredients.
Serve with tortilla chips or use as a substitute any other way you enjoy traditional avocado guacamole.
Roasted Butternut Squash
from Chef John Skaggs of Two Caterers
1 butternut squash
olive oil or butter
brown sugar (optional)
salt
1) Preheat oven to 350°.
2) Cut squash lengthwise in half.
3) Lay halves on baking sheet, cut side up. Drizzle olive oil over the open squash or add small dabs of butter all about. Sprinkle salt over surface. If desired, sprinkle brown sugar as well.
4) Roast until squash is soft. This can take 25 minutes to an hour depending on the size of the squash.
For more recipes, check out the market wednesday recipe page.
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