Two half avocados sit at the center of the plate, their deep green skins in stark contrast with the glossy, roasted golden pumpkin chunks piled high within their hollows. Each avocado half is generously topped with a vibrant, green salsa verde, with fresh coriander leaves adding a pop of bright green at the top. The backdrop is a warm, textured rustic wooden surface that enhances the autumnal color palette.

Roasted Pumpkin with Salsa Verde Stuffed Avocados

Name: Roasted Pumpkin with Salsa Verde Stuffed Avocados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 small pumpkin peeled and chopped into chunks; 2 avocados halved and pitted; 4 tomatillos husked and washed; 1/2 cup fresh coriander chopped; 2 cloves garlic; 1 jalapeno deseeded; 1 lime juiced; 2 tbsp pepitas (Pumpkin Seeds) toasted; 2 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp ground black pepper

Hearty, low-carb, Mexican-inspired roasted pumpkin and avocado dish.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Mexican

Technique Roasting

Diet Friendly Low-Carb

Daily recipe · October 10, 2023

A little about this dish

Get ready for a delectable rendezvous with this Low-Carb delight, featuring the aromas of roasted pumpkin and the vibrancy of zesty salsa verde. This innovative twist on traditional Mexican cuisine offers both warmth and spiciness which is perfect for a cool fall evening.

Ingredients (for 2)

Small pumpkin — 1 — peeled and chopped into chunks
Avocados — 2 — halved and pitted
Tomatillos — 4 — husked and washed
Fresh coriander — 1/2 cup — chopped
Garlic — 2 cloves
Jalapeno — 1 — deseeded
Lime — 1 — juiced
Pepitas (pumpkin seeds) — 2 tbsp — toasted
Extra virgin olive oil — 2 tbsp
Salt — 1 tsp
Ground black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🌡️🎃

Preheat your oven to 400F for the roasted pumpkin.
Step 2 — 🎃🥣🧂

In a bowl, toss the pumpkin chunks with half the olive oil, salt, and pepper.
Step 3 — 🍽️🔥🎃

Arrange the pumpkin pieces on a baking sheet and roast in the preheated oven for 25-30 mins until tender and golden.
Step 4 — 🍅🌿🌶️🧄🌀

While waiting for the pumpkin, blend the tomatillos, coriander, garlic, jalapeno, and lime juice until smooth to make salsa verde.
Step 5 — 😋🍃🧂

Taste the salsa verde and season with more salt if needed.
Step 6 — 🥑🥣🎃

Hollow the avocados and mix the scooped avocado with the roasted pumpkin.
Step 7 — 🥑🥄🎃

Spoon the pumpkin-avocado mixture into the avocado halves.
Step 8 — 🥑🥣🎃🌱

Top each avocado half with a generous dollop of the salsa verde, and sprinkling of toasted pepitas before serving.

A final fox tip

This recipe is a fun way to make the most of season's pumpkins. You can switch things up by adding roasted chicken or tofu for extra protein, or add a bit of crumbled queso blanco for a touch of creaminess. This recipe not only provides room for creativity but also an opportunity for kids to get involved in the kitchen, especially when it comes to the scooping and stuffing of the avocados.