Roasted Butternut Squash “Guacamole”

One of fall’s signature crops is the butternut squash, but you can make more than just soup with it. Try something completely different with this localized take on guacamole that swaps out the decidedly not-local avocado for our region’s seasonal bounty.

By Chef Christian Hunter / Photography By Lauren Kinkade | October 01, 2021

Ingredients

SERVINGS: 3 Cup(s)

1 butternut squash
2 tablespoons red onion, diced
2 teaspoons jalapeño, diced
1 tablespoon cilantro, chopped
2 tablespoons extra virgin olive oil
2 limes
2 teaspoons ground cumin
2 teaspoons kosher salt
2 tablespoons toasted pumpkin seeds (optional garnish)

Instructions

Split butternut squash in half, lengthwise. Scoop seeds out and place skin side down on a parchment or foil-lined oven-safe baking tray. Roast squash at 375℉ for 1-1½ hours or until tender and easily pierced with a fork. When done, remove and allow to cool to room temperature.

While squash is roasting, toast pumpkin seeds. Place pumpkin seeds on a lined baking sheet, drizzle with oil, and season with salt and pepper. Place in the same oven as the squash for 5-7 minutes, until lightly toasted and fragrant.

Once the squash has cooled, carefully scoop out the flesh and place in a medium-sized bowl. Add the onion, cilantro, olive oil, cumin, and juice of 1 lime to the bowl, then add jalapeño (to taste and heat preference). Mix until the ingredients are incorporated. Taste and season with salt, then add additional lime juice, jalapeño, and cumin to personal preference.

Put this guacamole to use in your favorite dish or top with toasted pumpkin seeds and serve with tortilla chips.