Dave invented this awesome dish last autumn, but as I neglected to take a photo of it, I waited until now to post it. This savory/sweet dish was inspired by guacamole, but there is little similarity beyond the name. Serve it warm, either by itself or with some faro or other grain and sweet potato hash, as a side-dish with pork, or dollop it on a salad (I love warm ingredients in salads!)
- one medium butternut squash
- one medium apple, peeled and cubed (you might not use it all)
- lime juice
- maple syrup
- corn starch
- chopped spinach
Prepare squash and apples separately, then fold together and serve.
The squash part
Roast the squash (410 degrees for about an hour) and coarsely mash the squash with lime juice balanced to perfection with maple syrup, cinnamon, nutmeg, and salt. Fold in chopped spinach until pretty, then keep warm while making the apples.
The apple part
Cut apples into 1/4-inch cubes. Sauté over low heat in butter, maple syrup, cinnamon, nutmeg, and salt. Cook in just enough corn starch water to keep all the apple cubes coated with buttery goodness. When just tender, remove from heat and fold into the mashed squash, and serve.