It’s finally pumpkin season! Add a fall twist to your favorite party dip by making a roasted pumpkin guacamole.
Although pumpkin is usually put in baked goods and sweet drinks, it’s not actually sweet. The neutral flavor makes it easy to add in anywhere, like this guacamole.
The benefits of adding pumpkin? Besides providing a good amount of Vitamin A (200% of the recommended daily value per cup, mashed), since it’s low calorie and adds additional fiber, it lightens up your guac. Perfect for filling you up without filling you out! (1)
Roasted Pumpkin Guacamole Recipe
1 teaspoon olive oil
2 cups sugar pumpkin or butternut squash, peeled and cut into 1-cm cubes
1 organic tomato, diced
1/2 cup red onion
1 jalapeno, seeded and finely chopped*
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1/4 teaspoon cumin
salt, to taste
Preheat oven to 400 degrees F.
On a baking sheet, lay out pumpkin, drizzle with oil, and mix well to coat. Roast for 20 minutes.
Meanwhile, make the rest of the guacamole, by combining avocado, tomato, onion, jalapeno, cilantro, lime juice, and cumin. Mash coarsely with a fork.
When pumpkin is ready, add to the guacamole bowl, stir in and salt to taste.
Looking for more? Try this basic guacamole recipe that you can jazz up any which way!
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.