Avocados are high in good fats, mono-unsaturated, which makes them creamy. Use this recipe as an appetizer or dip, side dish, or as a substitute for mayonnaise on a sandwich.

If you aren’t sure if your avocados are ripe, use this test. Hold the avocado in your hand, gently press with your thumb at the stem end of the avocado (this is the smaller end). It is ripe if your thumb makes the avocado indent slightly. If you can’t indent it, the avocado is too hard and not ripe. Conversely, if you press and the avocado is very soft, it is over ripe and will probably have brown spots on the inside you will need to cut out.

To cut an avocado, place it in one hand.  With your other hand, insert a knife vertically into the fruit until you reach the seed. Rotate the avocado around the knife blade until you have gone all the way around. Separate the avocado into two halves, the seed will remain on one side. Remove the seed by whacking it with the blade of the knife and twisting out. Use a spoon to scoop the flesh from both sides of the skin.

Guacamole

2 Hass avocados, peeled and seeded

1/2 pint of grape tomatoes, chopped

1 garlic clove, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 cup fresh cilantro, finely chopped

1/4 teaspoon salt (I use a Himalayan Pink Salt so if you don’t have that, use Kosher Salt)

1/4 teaspoon freshly ground black pepper

Juice from 1 lime

Mash the avocados in a bowl with a fork. Add the rest of the ingredients and stir together. Serve immediately or press plastic wrap down on top of the guacamole and press out the air to prevent browning.

Maple and Apple Cider Roasted Veggies

1 small butternut squash, peeled and cut into 1/2 inch dice

3 large beets, peeled and cut into 1/2 inch dice

1 medium onion, sliced

3/4 cup apple cider

3 Tablespoons maple syrup

1/4 teaspoon kosher salt

Combine everything on a large, dark roasting pan. Roast for 20 minutes at 400. Stir everything and roast for another 20 minutes. I stirred it again and roasted for about 10 more minutes. They are done when they are sticky, lightly browned, and soft.

This probably would only serve 4 so increase everything if you have more people, and if you are doing a lot of vegetables, split it up into two pans.

Do you have a new Thanksgiving recipe that you are using this year?