Toloache Guacamole Con Calabaza – a delicious recipe with pumpkin, avocadoes, sweet onions, pomegranate seeds, granny smith apples, jalapeno. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 375u00b0F.
2
Remove the stems from the pumpkins, cut a 1-inch hole around their top and scoop out the seeds. Pour one tablespoon of oil into each pumpkin cavity, season well with salt, then place each pumpkin upright on a sheet pan and roast for 25 minutes, or until the flesh is tender.
3
Let cool completely, then carefully scrape out the flesh, leaving the pumpkin shells intact to be used as serving vessels.
4
Scoop the flesh of the avocados out of the rind and into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the remaining ingredients plus the cooled, cooked pumpkin and salt.
5
Fill pumpkin shells with guacamole and serve with corn tortillas chips.
7
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs pumpkin (approximately 2 mini), 2 ripe Hass avocadoes, halved with pits removed (preferably from Mexico), 2 tablespoons chopped sweet onions, such as vidalia, 2 tablespoons pomegranate seeds, and more.
Yes, Toloache Guacamole Con Calabaza falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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