Heat oil in a skillet over medium heat. Slice plantains as thick as your fingertip and brown 3 to 5 minutes per side. Remove from pan and mash flat with bottom of a drinking glass. Season with salt and pepper, then return to pan and cook 3 minutes more per side.
Scoop avocados into a bowl, mash, and mix in finely chopped tomato, red onion, cilantro, and jalapeno. Add lime juice and salt to taste.
Since it’s made with two different types of squash, you get a combination of both a starchy and a sweet taste.
*yields four portions
2 tbsp. butter
2 cups butternut squash peeled and diced (no seeds)
2 cups kabocha squash peeled and diced (no seeds)
4 baby carrots
1/2 medium onion, diced
1 handful baby spinach
2 cups soy milk
1/2 cup water
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
Heat the butter in a medium sauce-pot until melted. Add all of the squash, carrots, onion and spinach. Saute on low to medium heat until the squash begins to fall apart, but do not get any color on any of the vegetables. When the squash is soft, add the milk and water to cover the vegetables. Add the spices. Simmer on low to medium heat for 30 minutes or until the all of the vegetables are falling apart. Blend the soup in a high-powered blender until very smooth. If you like the soup a bet sweeter, you can always add just a touch of honey. Serve in small soup cups.