It’s finally pumpkin season! Add a fall twist to your 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 large amount of Vitamin A (245% 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.
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.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com. She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.