Give your guacamole a Fall twist with this Autumn Guacamole! It's made with fresh Fall flavors including pomegranate, butternut squash, rosemary, and all spice.
Ingredients
Equipment
Preparation
- Preheat the oven to 375F.
- Cut the butternut squash into small cubes. Spray it with avocado oil and toss it with cumin, all spice, paprika, chili powder, and salt.
- Roast the squash for 20-25 minutes, tossing halfway.
- Slice the avocados in half and remove the pits. Scoop out the avocado and add it to a large bowl.
- Mash the avocados with a fork.
- Mince the cilantro and rosemary. Remove the seeds from the pomegranate.
- Add the roasted butternut squash, pomegranate seeds, riced cauliflower, pepitas, fresh cilantro, fresh rosemary, cumin, all spice, chili powder, and paprika to the bowl. Combine everything together.
- Squeeze in fresh lime juice and add salt to taste. Mix everything together.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Replace butternut squash with roasted sweet potato or carrots.
- Use any other nut or seed in place of pepitas for a crunch!
- Add corn, bell pepper, fennel, or any other favorite seasonal veggie.