Rating: 4 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

California avocados are available April through September. This guacamole, a little different then most, is a good late summer or early fall treat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
8
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. In a medium ovenproof skillet heat half the olive oil over medium-high heat. Add cubed pumpkin, season with a pinch of the salt, and cook about 5 minutes, until lightly browned, stirring occasionally. Transfer skillet to oven. Roast pumpkin 5 minutes, just until tender. Remove from oven. Cool to room temperature.

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  • Halve avocados; remove pits, leaving skin intact. Cup on half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into medium-size bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, cumin seed, remaining olive oil, remaining salt, pepper, and roasted pumpkin. Stir together; if desired, mash guacamole with fork, Serve immediately.

*

Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

122 calories; fat 10g; saturated fat 2g; carbohydrates 6g; mono fat 5g; poly fat 3g; insoluble fiber 3g; sugars 1g; protein 4g; vitamin a 1166.2IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; sodium 250mg; potassium 319mg; calcium 20.2mg; iron 1.3mg.
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