RECIPE: Make Alma Cocina’s Butternut Squash Guacamole
I’ve always loved seeing what seasonal guacamole variations will be in the trio on Alma Cocina’s menu, and in the fall, they usually have a delicious butternut squash version. Any chance we could get that recipe? — Nate Kukowski, Atlanta
The menu at Alma Cocina always offers three guacamole variations, including executive chef Chad Clevenger’s interpretation of traditional guacamole with tomatoes, serrano peppers, red onion and cilantro. The other two are seasonally inspired. For fall, Clevenger created this version of traditional guacamole paired with roasted butternut squash.
- 1/2 cup Guacamole (recipe follows)
- 2 teaspoons Roasted Butternut Squash (recipe follows)
- 1 teaspoon Chipotle Sauce (recipe follows)
- 1 teaspoon Pepitas (recipe follows)
- Crumbled queso fresco, for garnish
- Place Guacamole on serving plate and top with Roasted Butternut Squash. Drizzle with Chipotle Sauce and garnish with Pepitas and queso fresco. Serves 1.
Nutritional information
Per serving: Per serving: 302 calories (percent of calories from fat, 72), 5 grams protein, 12 grams carbohydrates, 11 grams fiber, 26 grams total fat (4 grams saturated), 3 milligrams cholesterol, 507 milligrams sodium.Guacamole
For the best color, prepare the guacamole just before serving.
- 2 medium Haas avocados
- Juice of 1 lime
- 1 teaspoon chopped cilantro
- 1 teaspoon chopped red onion
- 1 teaspoon minced serrano pepper, with seeds
- 1 teaspoon chopped tomato
- 1/2 teaspoon salt
- In a medium bowl, combine the avocado flesh with lime juice, cilantro, onion, serrano, tomato and salt. Stir together and taste for seasoning. Makes 1 1/4 cups.
Nutritional information
Per serving: Per tablespoon: 36 calories (percent of calories from fat, 75), trace protein, 2 grams carbohydrates, 1 gram fiber, 3 grams total fat (trace saturated), no cholesterol, 49 milligrams sodium.Roasted Butternut Squash
The finished dish as served at Alma Cocina uses only a few teaspoons of roasted squash. You can certainly add more, or use the remainder of the roasted squash cubes as a side dish for another meal.
- 1 (1-pound) butternut squash, peeled
- 1 tablespoon honey or agave syrup
- 1 tablespoon olive oil
- Salt and pepper
- Heat oven to 350 degrees.
- Cut squash in half and remove the seeds and stringy flesh. Reserve seeds for the Pepitas recipe. Cut squash flesh into 1/4-inch cubes and place in a large bowl. Drizzle with honey and olive oil and sprinkle with salt and pepper and toss to coat. Arrange seasoned squash on a rimmed baking sheet and roast until tender, about 15 minutes until just golden brown. Set aside and let cool. Makes 3 cups.
Nutritional information
Per serving: Per 1/2 cup: 70 calories (percent of calories from fat, 30), 1 gram protein, 12 grams carbohydrates, 2 grams fiber, 2 grams total fat (trace saturated), no cholesterol, 23 milligrams sodium.Pepitas
Make this at the same time you are roasting the butternut squash cubes. The volume of seeds will depend on the size of your squash. Our 1-pound squash yielded 1/4 cup shelled seeds.
- 1/4 cup reserved butternut squash seeds, well rinsed and shelled
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper
- Heat oven to 350 degrees.
- In a medium bowl, combine squash seeds, olive oil and chili powder. Sprinkle with salt and pepper and stir to combine. Arrange seeds on a rimmed baking sheet and roast 8 minutes or until crisp. Let cool. Makes 1/4 cup.
Nutritional information
Per serving: Per tablespoon: 179 calories (percent of calories from fat, 73), 9 grams protein, 4 grams carbohydrates, 2 grams fiber, 16 grams total fat (3 grams saturated), no cholesterol, 15 milligrams sodium.- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 tablespoon agave syrup
- 1 tablespoon fresh lime juice
- Salt
- In the pitcher of a blender or bowl of a food processor, puree peppers and sauce with agave syrup and lime juice. Season to taste with salt. Makes 1 cup.
Nutritional information
Per serving: Per tablespoon: 18 calories (percent of calories from fat, 31), trace protein, 2 grams carbohydrates, trace fiber, 1 gram total fat (trace saturated), no cholesterol, 38 milligrams sodium.From the menu of ... Alma Cocina, 3280 Peachtree Road NE, Atlanta; 404-873-4676, alma-atlanta.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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