This colorful guacamole gets made in a mortar and pestle combining authentic Mexican guacamole with calabacitas con queso. It includes so many wholesome ingredients, like summer squash, that it's worthy of meal status. For cheese, I like queso Oaxaca or mozzarella.
To roast, preheat oven to 400° or Saute over medium heat. Toss squash and bell pepper with olive oil and sprinkle with salt (optional: add extra onion or corn if you wish). Roast/Saute for 10 minutes until sizzling and soft. Sprinkle cheese on top and set aside.
Mash each ingredients in order just slightly to release juices: onion with 1/2 tsp salt, jalapeno, lime juice, cilantro, and avocado. Do not over-mash the avocado. Fold in the squash and cheese. Season with salt and adjust to taste (extra lime or jalapeno as needed). Serve fresh.
Notes
Squash: Use any summer squash with the thin peel on; it will cook and be soft. If using a fall/winter squash like delicatta, peel the skin and remove the seeds.The Calabacitas is a flexible recipe that can be adapted to include seasonal ingredients. Try poblano, zucchini, Mexican squash, onion, corn, or tomato.