Recipes and Cooking Roasted Pumpkin Guacamole 4.2 (16) 2 Reviews California avocados are available April through September. This guacamole, a little different then most, is a good late summer or early fall treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 8 Yield: 3 cups Jump to Nutrition Facts Ingredients 1 ½ teaspoon olive oil 1 cup pie pumpkin or butternut squash, peeled and cut into 1/2-inch cubes 1 teaspoon kosher salt 2 avocados ½ cup finely chopped sweet onion 3 tablespoon fresh lime juice 1 fresh red jalapeño chile pepper, seeded and finely chopped* ¼ cup snipped fresh cilantro ½ cup toasted pumpkin seeds (pepitas) ¼ teaspoon cumin seed, toasted and ground ¼ teaspoon ground black pepper Directions 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. 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. Reed Davis * 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. Rate it Print Nutrition Facts (per serving) 122 Calories 10g Fat 6g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 122 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Sodium 250mg 11% Total Carbohydrate 6g 2% Total Sugars 1g Protein 4g Vitamin C 8.9mg 45% Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 319mg 7% Folate, total 40.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.