Guacamote
Serves 1
Directions
- 1Peel the squash and cut it into chunks.
- 2Place squash in a glass dish, add extra virgin olive oil, and roast in the oven or air fryer.
- 3Mash the garlic, almonds, cumin seeds, and paprika until a paste forms.
- 4Add a splash of sherry vinegar to the mash and set aside.
- 5Let the roasted squash cool to room temperature.
- 6Transfer squash to a bowl, season with salt, plenty of black pepper, extra virgin olive oil, and the prepared mash. Mix with a fork to maintain a textured consistency.
- 7Refrigerate the mixture until cold.
- 8Add lemon juice to taste and stir well.
- 9Top with sliced piparras and pomegranate seeds, then serve.
Ingredients
- 400 g butternut squash, peeled and cut into chunks
- to taste extra virgin olive oil
- 2 garlic, cloves
- 1 handful toasted or fried almonds
- 1 pinch cumin seeds
- 1 teaspoon paprika
- 1 splash sherry vinegar
- to taste salt
- to taste black pepper
- to taste lemon juice
- piparras, sliced into small rounds (optional)
- pomegranate seeds (optional)
Equipment
glass dishovenair fryermortar and pestleforkbowl
Tips
- You can roast the squash in an oven or an air fryer.
- Serve with tortilla chips, raw vegetables, or even next to a fried egg with chistorra.
- You can customize the mash to your liking.
