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Toasted Pumpkin Seed Guacamole


Fall is a great time for a cozy get together with friends and family and nothing brings people together like some delicious snacks.   

Whether it’s a Sunday football watching party or a night of Netflix with some close friends, the key is to put your own Fall twist on the dishes you serve.



This recipe will make 2 and a 1/2 cups of guacamole

Ingredients:

3 large avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons fresh chopped cilantro, plus a few leaves for garnish
2 tablespoons fresh lime juice
3/4 cup pumpkin seeds, hulled, toasted, and salted, plus a few extra seeds for garnish
Salt to taste

Instructions:

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl.
2. Coarsely mash the avocado with a large fork or potato masher. 
3. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
4. Scoop the pumpkin seeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste.
5. Mix the paste into the avocado mixture. 
6. Taste and season with salt. 
7. When you're ready to serve, scoop guacamole into a serving bowl and garnish with a sprinkling of pumpkin seeds and cilantro sprigs.

If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.


 

Topics:

Food, Pumpkin, Fall

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

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