I learned something this week. Sometimes you can change the prerperation method and dishes will still taste delicious. I’m sure Mexican cuisine purists would cry foul at this twist on guacamole, but I can guarantee its tastiness. So, stop making that boring squash soup (although, it does always hit the spot on a fall day) and think outside the box.
1 acorn squash (halved, seeds removed, approximately 2 1/2 cups)
1 jalapeño pepper (seeds removed, finely chopped)
1 roma tomato (approximately 2/3 cup, diced)
2 tomatillos (approximately 1/2 cup, diced)
2 cloves garlic (minced)
1/2 red onion (finely diced)
1 TBSP lemon zest
1 TBSP lemon juice
2 TSP white wine vinegar
1 TSP chili powder
olive oil
salt and pepper
tortilla chips
sour cream (optional)
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Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated. |
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Dan Clapson