Roasted Butternut Guacamole

Yields6 Servings

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

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.

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.

If you prefer, mash guacamole with fork until just a few chunks remain.

Serve immediately.

Nutrition Facts

6 servings

Serving size

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Roasted Butternut Guacamole