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Loaded Autumn Guacamole

Course Appetizer, Snack
Prep Time 35 minutes
Total Time 35 minutes
Servings 4 -6
Author Molly (Spices in My DNA)

Ingredients

  • 4 slices bacon
  • 2 c. cubed butternut squash
  • 1 T. olive oil
  • 8 fresh sage leaves
  • 2 T. pumpkin seeds
  • 1/3 c. pomegranate seeds
  • 4 avocados
  • juice of 2 limes + extra for topping
  • 1/4 c. chopped cilantro + extra for topping
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 400℉. Line a rimmed backing sheet with parchment or foil. Place butternut squash of baking sheet and toss with olive oil and a few pinches of salt and freshly ground pepper. Roast for about 20 minutes.
  2. In the meantime, toast your pumpkin seeds. Preheat a small skillet to medium heat and add pumpkin seeds. Toast, stirring often for a few minutes until they get a little golden. Remove from heat and set aside.
  3. Preheat a large skillet to medium/high and fry the bacon until crispy. Let drain on paper towels. Using the same pan, fry the sage leaves until golden, about 30 seconds to 1 minute. Let drain on paper towels as well. Chop the bacon once cool enough to handle.
  4. Add avocado, lime juice ,and salt to a medium mixing bowl and smash with a fork to desired consistency. Add cilantro and crumble the sage in using your fingers. Stir to combine. If you want to reserve a few of the leaves for garnish like I did, you can.

  5. Next, fold in the chopped bacon and pumpkin seeds, then the pomegranate seeds, reserving a little of each ingredient if you want to garnish the top. Lastly, gently fold in the butternut squash. Season to taste with salt. Garnish with extra cilantro, reserved toppings, and extra fried sage leaves if using. Squeeze with a little extra lime to taste.