winter guacamole with butternut squash and pistachios
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4
Makes 4 servings
  • 1 cup butternut squash, cubed
  • drizzle extra virgin olive oil and dash of cinnamon
  • 2 ripe avocados
  • 2 tablespoons red onion, minced
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon maple syrup
  • ¼ teaspoon cumin
  • sea salt and pepper to taste
  • 2 tablespoons pistachios, chopped
  1. Toss butternut squash in olive oil. Lay on a baking sheet and sprinkle with a dash of cinnamon. Roast on 400 degrees for 25-30 minutes or until tender. Set aside.
  2. Meanwhile, In a medium bowl, mash avocados and add red onion, lime juice, cilantro, maple syrup,cumin, sea salt and pepper. Adjust seasoning to your preference.
  3. Top guacamole with roasted butternut squash and chopped pistachios. Serve with chips or veggies such as sliced cucumbers and carrot sticks. Enjoy!
Nutrition Information
Serving size: 1 Calories: 212 Fat: 18 Carbohydrates: 14 Sugar: 2 Fiber: 8 Protein: 2
Recipe by BeginWithin Nutrition at
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