Roasted Butternut Guacamole
19
Nov
Nov
Add a new dimension to your avocados!
1 ½ tsp Olive Oil
½ Small Butternut Squash, peeled and cut into 1/2-inch cubes
1 tsp Kosher Salt
2 Avocados
½ cup Finely Chopped Onion
3 tbsp Fresh Lemon Juice
1 Jalapeno Chile Pepper, seeded and finely chopped (keep some seeds if you like you guacamole spicy)
1 tsp Cilantro (optional)
½ cup Toasted Pumpkin Seeds (Pepitas)
¼ tsp Cumin
¼ tsp Ground Black Pepper
1
Preheat oven to 375 degrees. Spray a sheet pan or line it with parchment paper. Add cubed butternut squash, season with a pinch of the salt, and roast about 10 to 15 Minutes, until lightly browned, stirring occasionally. Remove from oven. Cool to room temperature.
2
Halve avocados; remove pits. Peel and cube avocado and place in a medium-size bowl. Add diced onion, lemon juice, jalapeno with seeds if you like, cilantro, pumpkin seeds, cumin, remaining olive oil, remaining salt, pepper, and roasted pumpkin cubes. Stir together.
3
If you prefer, mash guacamole with fork until just a few chunks remain.
Serve immediately.
CategoryAppetizers, Recipes
Ingredients
1 ½ tsp Olive Oil
½ Small Butternut Squash, peeled and cut into 1/2-inch cubes
1 tsp Kosher Salt
2 Avocados
½ cup Finely Chopped Onion
3 tbsp Fresh Lemon Juice
1 Jalapeno Chile Pepper, seeded and finely chopped (keep some seeds if you like you guacamole spicy)
1 tsp Cilantro (optional)
½ cup Toasted Pumpkin Seeds (Pepitas)
¼ tsp Cumin
¼ tsp Ground Black Pepper