Fully Loaded Guacamole

If I had to live on a deserted island and choose only a handful of ingredients to survive on, avocados would totally make the cut. Obviously, pasta would come along–I can’t live without that stuff–but avocados are up there on the list.

Nothing is more satisfying than a big bowl of guacamole with a side of perfectly thin (but not too thin) tortilla chips.

Now pile on some crispy bacon bits, caramelized onions, sautéed butternut squash, roasted poblano pepper, sun-dried tomato, crumbled queso fresco cheese, and toasted pepita seeds. Holy {fully loaded} guacamole is right.

I know what you’re thinking. “That sounds  like the most high-maintenance guacamole recipe ever.”

Why yes, yes it is. But it is so worth the extra effort! I promise. When do I ever steer you wrong? (Don’t answer that.)

Your friends and family will love you for making this guacamole for them over the holidays (I mean, you just put bacon on guacamole–how could they not love you?). It’s basically guacamole on steroids.

If you’re a Chicagoan, you might recognize this guacamole! I would love to claim that I came up with all of these ingenious topping combinations all by my lonesome–but alas, I am not that clever.

It was inspired by none other than my delicious, can’t-stand-thinking-about-or-craving meal at Rick Bayless’s XOCO restaurant in Chicago over a month ago. The minute I tried it there, I knew I had no choice but to recreate it and share it on the blog.

The only thing I’m missing is chicharróns! I drew the line at making my own–and was far too lazy to buy or find good-quality ones for the sole purpose of this dish.

It was so different than any other guacamole variations I’ve tried in the past. Usually I associate guacamole with the summertime, but this version had so many fall ingredients.

Butternut squash! Pepita seeds! Sun-dried tomatoes!

It couldn’t be more perfect. The texture is out of this world. Regular guacamole will never be the same.

I challenge you to make this and not hoard the entire bowl for yourself. Self-discipline at its finest folks.

Fully Loaded Guacamole

No ratings yet

Print Pin Review SaveSaved!

Yield: 4 - 6 Servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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.

Equipment

• Half Sheet Pan

Ingredients

• 1 poblano pepper
• 2 strips (2 oz) bacon
• ½ cup finely diced butternut squash cut into roughly 1¼-inch cubes
• 2 tablespoons (30 mL) extra virgin olive oil divided
• ¼ red onion finely diced
• 4 ripe avocados halved and pitted
• juice of 2 limes
• kosher salt
• 3 oil-packed sundried tomatoes diced
• 1 ounce queso fresco or cotija cheese crumbled
• 1½ tablespoons toasted pepita seeds

Instructions 

• 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.

Inspired by XOCO in Chicago.

Serving: 1serving, Calories: 347kcal, Carbohydrates: 22g, Protein: 6g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 21g, Cholesterol: 12mg, Sodium: 267mg, Fiber: 11g, Sugar: 7g

Author: Laura / A Beautiful Plate

Course: Dips and Spreads

Cuisine: Mexican