Ingredients:
- 3 avocados
- 1 1/2 cups medium sized cubed butternut squash
- 1/3 cup cilantro, finely chopped
- 2 jalapenos, seeded, deveined and cut into very small dice
- 1 teaspoon smoked cumin
- 1/2 tbs lime juice
- 1-2 tbs roasted and salted pepitas
- 2 tbs avocado oil for roasting butternut squash
- sea salt to taste
- 1 large bag of root vegetable chips
Instructions:
- Heat a large ovenproof skillet to medium high heat.
- Add 2 tbs avocado oil to pan.
- Add butternut squash cubes and give them a nice sprinkle of salt.
- Cook about 8 minutes, stirring frequently. Transfer pan to oven and bake for about 10 minutes until squash is just softened. Remove from heat and let cool.
- Transfer squash to cool dish and place in refrigerator while working on guacamole.
- Cut avocados around lengthwise.
- Separate and remove pits, keeping one pit on reserve.
- Holding avocado half in palm of your hand, score each half into cubes .
- Use a large spoon to scoop each out onto a large plate.
- Squeeze lime over avocados.
- Add diced jalapeno, cumin and salt to taste .
- Sprinkle with cilantro (save a little for garnish)
- Add butternut squash from the fridge to the avocado mix (save a few of the more caramelized pieces for the top of the guacamole)
- Combine avocado mixture by folding over lightly until everything is mixed well. Try to keep the shape of the squash and avocado.
- Mash the mixture with the back of a fork or masher. It should be chunky but creamy as well.
- Place guacamole into a serving dish and top with remaining squash cubes, cilantro and pepitas.
Recipe courtesy of Avocados from Mexico.
