Guacamole de Calabaza

International flavors have influenced how traditional Thanksgiving staples are prepared, as more and more home cooks are incorporating ingredients and preparations from their homeland. Guacamole de Calabaza (pumpkin guacamole) is a great dinner starter or appetizer as guests await the start of their feast.

Ingredients

• 1 1/2 Whole Avocado
• 1 1/2 Whole Garlic cloves, roasted and minced
• 2 Tablespoon Tomatillo, small diced
• 1 Tablespoon Red Onion
• 1 Teaspoon Cilantro, finely chopped
• 1 Whole Jalapeno, seeded, deveined and finely chopped
• 1 Teaspoon Butter
• 4 Tablespoon Sugar Pumpkin, small diced
• 2 Tablespoon Spice Mix (Seperate Recipe)
• Tortilla Chips

Spice Mix

• 2 Teaspoon Cinnamon
• 1 Teaspoon Ground ginger
• 1/4 Teaspoon Nutmeg
• 6 Teaspoon Brown Sugar

Directions

• In a medium bowl add the avocado and smash it down with a fork until it is smooth but has some small chunks.
• Add garlic, tomatillo, onion, cilantro and toss until ingredients incorporate evenly.
• In a small sautee pan, add butter until hot and sautee the pumpkin just half way through, it should remain firm. Remove from heat and add 2 tablespoons of the spice mix.
• Add the pumpkin, and pumpkin seeds to the guacamole mixture, top with pumpkin seeds

How to Serve

Room Temperature