MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pumpkin Guacamole
Categories: Squash, Fruits, Citrus, Chilies
Yield: 8 Servings

1 1/2 ts Olive oil
1 c Pie pumpkin or butternut
- squash; peeled, in 1/2"
- cubes
1 ts Kosher salt
2 Avocados
1/2 c Fine chopped sweet onion
3 tb Fresh lime juice
1 Fresh red jalapeno; seeded,
- fine chopped
1/4 c Snipped fresh cilantro
1/2 c Toasted pumpkin seeds
1/4 ts Cumin seed; toasted, ground
1/4 ts Ground black pepper

Set oven @ 375ºF/190ºC.

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.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 15 August 2015

Uncle Dirty Dave's Archives

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... "Confusion is always the most honest response." -- Marty Indik
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