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.
Guacamole
For the best color, prepare the guacamole just before serving.
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.
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.
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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