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1-1/2 c. butternut squash, diced
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2 T. avocado oil
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3 ea. Avocados From Mexico, pitted, peeled, & diced
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2 ea. jalapeño, seeded, deveined, & finely diced
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1/3 c. cilantro, finely chopped
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1/2 ea. lime, juiced
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1 t. smoked cumin
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Salt to taste
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1-2 T. pepitas, roasted & salted
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the butternut squash and cook for about 20 minutes until tender and fully cooked. Remove from heat and let cool.
- In a large bowl, add the butternut squash, avocados, jalapeños, cilantro, lime juice, and cumin. Season with salt and mix until well combined.
- Garnish with pepitas.
| Nutrition Facts |
| Butternut Squash Guac |
| Amount Per Serving 6 |
|
Calories 230
Calories from Fat 0
|
| % Daily Value* |
|
Total Fat 20g
26%
|
|
Saturated Fat 3g
14%
|
|
Trans Fat 0g
|
|
Polyunsaturated Fat 0g
|
|
Monounsaturated Fat 0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 10mg
0%
|
|
Total Carbohydrates 13g
5%
|
|
Dietary Fiber 8g
27%
|
|
Total Sugars 2g
|
|
Includes 0g Added Sugars
0%
|
|
Protein 3g
0%
|
|
Vitamin A 0mg
0%
|
|
Vitamin C 0mg
0%
|
|
Vitamin D 0mg
0%
|
|
Calcium 0mg
2%
|
|
Iron 0mg
6%
|
|
Potassium 630mg
26%
|
|
* Percent Daily Values are based on a 2000 calorie diet.
|
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
