Fall is finally here! That means it’s officially pumpkin season. So, I decided to get a little creative in the kitchen to whip up this roasted pumpkin guacamole recipe.
Although traditionally served in sweet dishes, pumpkin isn’t actually sweet…Like other squashes it has a neutral flavor. In fact, it’s used more commonly in savory dishes in Asia. (One of my favorite dishes is a pumpkin and hot chile pepper stir-fry).
Health Benefits Pumpkin
Pumpkin is overflowing with Vitamin A (a nutrient needed for clear skin). One cup of mashed pumpkin provides 245% of the recommended daily value. The same amount delivers 3 grams of fiber and a measly 49 calories. You want a food that will fill you up without filling you out? Add in more pumpkin.
By adding roasted pumpkin to guacamole, you create a gorgeous and unique guacamole that’s sure to please during the pumpkin season.
- 1 teaspoon olive oil
- 2 cups sugar pumpkin or butternut squash, peeled and cut into 1-cm cubes
- 2 avocados
- 1 organic tomato, diced
- 1/2 cup red onion
- 1 jalapeno, seeded and finely chopped*
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cumin
- salt, to taste
- Preheat oven to 400 degrees F.
- On a baking sheet, lay out pumpkin, drizzle with oil, and mix well to coat. Roast for 20 minutes.
- Meanwhile, make the rest of the guacamole, by combining avocado, tomato, onion, jalapeno, cilantro, lime juice, and cumin. Mash coarsely with a fork.
- When pumpkin is ready, add to the guacamole bowl, stir in and salt to taste.