Homemade guacamole is taken up a notch with all sorts of delicious toppings: crispy bacon bits, caramelized onions, sautéed butternut squash, roasted poblano pepper, sun-dried tomato, crumbled queso fresco cheese, and toasted pepita seeds. This delicious guacamole is full of textur and perfect for the fall and winter season.
½cupfinely diced butternut squashcut into roughly 1¼-inch cubes
2tablespoons (30 mL)extra virgin olive oildivided
¼red onionfinely diced
4ripe avocadoshalved and pitted
juiceof 2 limes
3oil-packed sundried tomatoesdiced
1ouncequeso fresco or cotija cheesecrumbled
1½tablespoonstoasted pepita seeds
Prepare the Poblano Pepper: Turn the oven broiler to high. Place the poblano on a small baking sheet, and put it as close to the broiler as possible. Broil the poblano until the skin is blistered and charred. Turn it with a tong several times to ensure that all sides are charred evenly. Transfer the poblano to a heat-proof bowl, cover, and allow it to steam. Once the pepper is cool enough to handle, peel off the charred skin, remove and discard the stems and seeds, and dice. Set aside.
Cook the Bacon: Meanwhile, preheat the oven to 400°F (204°C). Line a half sheet pan with aluminum foil, and lay the bacon strips on the baking sheet in a single layer. Bake for 15 to 20 minutes, or until the bacon is crispy and golden-brown. Pour any bacon fat into a separate bowl, and transfer the bacon to a paper-towel lined plate to cool. Finely chop, and set aside.
Cook the Butternut Squash: Heat one tablespoon of olive oil in a small non-stick skillet over medium heat. Add the cubed butternut squash and sauté for 5 to 7 minutes, stirring frequently, or until the butternut squash is cooked through and lightly caramelized on all sides. (If the pan gets too dry, you can add a tablespoon of water to help speed up the cooking process.) Transfer the butternut squash to a small bowl to cool.
Heat the remaining tablespoon of olive oil in the same pan. Add the chopped red onion and saute for 3 to 4 minutes, or until it is golden brown and caramelized. Remove from the heat and set aside to cool.
Scoop the avocados into a large bowl. Add the lime juice, and using a fork or potato masher, mash the avocados to your desired texture (I prefer them a bit on the chunkier side). Season to taste with salt and pepper. Stir in half of the roasted and diced poblano pepper.
Top the guacamole with the remaining toppings - chopped sundried tomato, sauteed red onion, crumbled queso fresco, chopped bacon, butternut squash, and pepita seeds. Serve with tortilla chips.