Butternut Squash Guacamole is the perfect healthy appetizer for tailgates, holidays, or a potluck! Made with your favorite fall ingredients like squash and pepitas, enjoy this easy appetizer recipe in 30 minutes or less.
It’s still not below 90 degrees in Atlanta, but I’m convinced if I keep posting fall-inspired recipes, the weather will get the hint.
For this recipe, I took one of my favorite foods (guacamole… duh!) and gave it an upgrade!
I debated calling this Fall Harvest Guacamole or Autumn Guacamole but decided on Butternut Squash guacamole because I just call it as I see it. And it’s pretty hard to miss those big chunks of butternut squash in there.
I love the nutty sweetness the butternut squash adds when combined with avocados. We see sweet potato toasts topped with avocado all over Pinterest and Instagram, so why not avocados and squash!? Butternut squash is seriously versatile in how it can be sweet or savory. I also love making Butternut Squash Crostinis with Apples for the holidays! It’s both sweet and savory. My favorite combination. Oh, and salty. Can’t forget the salt!
Throwing in the salted, toasted pepitas added a crunchy texture and saltiness that was absolutely perfect.
I’m love having a mix of texture in my meals, and this butternut squash guacamole has them all!
Michael and I enjoyed this guacamole on a cauliflower rice bowl topped with juicy grilled chicken and roasted vegetables. It was super good!
You could also serve this Harvest Guacamole with chips (as seen above) for a tailgate, holiday party, or hosting any time of year.
I used gluten-free “everything” crackers and it was incredible. You’ll want to make sure the chips or crackers you use are nice and hearty because the guacamole is thick!
Michael recently planted some flowers and herbs in a mini-garden on our porch, so I garnished the guac with some sage we had on hand! This is totally optional, though. I’ve been working on my food photography and food styling which is why I also sprinkled some everything but the bagel seasoning on top as a garnish (and because we’re obsessed!)
You can read more about how I’m improving my photography in this post that’s also packed with tons of blogging resources.
Feel free to get creative here and garnish with your favorite herbs or add some chili flakes for some heat!
Butternut Squash Guacamole Ingredients:
- Butternut Squash
- Toasted Pepitas (mine were salted)
- Olive Oil
- EBTB + Sage (optional)
One tip is to mash your avocados with a potato masher! This makes it 10x easier than mashing with a fork.
Another tip is to serve in a cute serving bowl to wow your audience! The presentation is really everything!
Butternut Squash Guacamole Instructions:
- Preheat oven to 400F. Cover baking pan with wax paper and set aside. Cube 1 cup butternut squash, toss in EVOO and add to baking pan. Roast for 18-20 minutes, tossing halfway through.
- Scoop out avocado and mash with a potato masher (or fork) until desired consistency. Dice your onion. Add mashed avocado and the remaining ingredients to a bowl and combine.
- Taste and season with more seasoning as desired. Garnish with your favorite herbs and spices and serve immediately!
I hope you all enjoy this fall-inspired harvest guacamole as much as we did! I love having healthy appetizer options for all the football games coming up!
Happy hump day!