1-1/2 tsp. olive oil
1 pie pumpkin or butternut squash, peeled, cut in 1/2 inch cubes or equal 1 cup (reserve remaining pumpkin or squash for another use)
1 tsp. kosher salt
1/2 cup finely chopped sweet onion
3 Tbsp. fresh lime juice
1 fresh red jalapeno chile pepper, seeded and finely chopped*
1/4 cup snipped fresh cilantro
1/2 cup toasted pumpkin seeds (pepitas)
1/4 tsp. toasted cumin seeds, ground, or 1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1. Preheat oven to 375 degrees F. In 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.
2. Halve avocados; remove pits, leaving skin intact. Cup one 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 seeds, remaining olive oil, remaining salt, pepper, and roasted pumpkin. Sitr together; if desired, mash guacamole with fork. Serve immediately. Makes 8 servings.
*Note Wear plastic gloves when working with chile peppers, which contain volatile oils that can burn skin and eyes. If hands touch peppers, wash well.
EACH SERVING 112 cal, 10g fat, 0 mg chol, 250 mg sodium, 6 g carb, 3 g fiber, 4 g pro.
This recipe is from the September 2012 issue of Better Homes and Gardens