Loaded Guacamole (Autumn Inspired!) with Roasted Butternut Squash & Crispy Sage

Get ready to experience guacamole like never before with this incredibly flavorful Loaded Autumn Guacamole! This isn’t your everyday guac; it takes creamy mashed avocado and elevates it with fantastic fall-inspired toppings: sweet roasted butternut squash, crispy bacon, fragrant fried sage leaves, crunchy toasted pumpkin seeds, and jewel-like pomegranate seeds. I know we’re enjoying the beautiful spring weather here on this Friday evening, May 9th, 2025, and autumn might feel a long way off, but this Loaded Guacamole recipe is too unique and delicious not to share! It’s perfect for bookmarking for your fall gatherings, Thanksgiving appetizer spreads, or for those adventurous foodies who love exciting flavor combinations any time of year (with a few seasonal swaps, see Variations!).

Why You’ll Love This Loaded Autumn Guacamole

• Unique & Flavorful: A surprising and delicious combination of creamy guacamole with sweet roasted squash, salty bacon, crispy sage, and tart pomegranate.
• Texture Sensation: Loaded with contrasting textures – creamy, crunchy, crispy, and tender.
• Impressive Appetizer: Looks absolutely stunning on a platter and is guaranteed to wow your guests.
• Perfect Fall Appetizer (to plan for!): Captures the essence of autumn flavors.
• Customizable: Easily adapt toppings based on availability or preference.

Ingredients for Loaded Autumn Guacamole

Here’s what you’ll need to create this show-stopping guacamole. The full list with measurements is in the recipe card below.

Guacamole Base

• Avocados (ripe) (Fruit)
• Juice of limes (+ extra for topping) (Acid)
• Chopped cilantro (+ extra for topping) (Herb)
• Salt (Seasoning)

Autumn Toppings

• Bacon slices (Meat) (Or substitute – see Variations)
• Cubed butternut squash (Vegetable) (Or substitute – see Variations)
• Olive oil (Oil)
• Fresh sage leaves (Herb)
• Pumpkin seeds (pepitas) (Seeds)
• Pomegranate seeds (arils) (Fruit) (See Variations for out-of-season substitutes)
• Salt (Seasoning) (For squash)
• Pepper (Spice) (Added based on instructions for squash)

For Serving

• Your favorite chips, crackers, or veggies

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

While the autumn toppings make this Loaded Guacamole special for that season, here are some ways to adapt it or enjoy similar vibes year-round:

• Butternut Squash Substitute: If fresh butternut squash isn’t in season, use roasted sweet potato cubes or even roasted carrots for a similar sweet, earthy element.
• Pomegranate Substitute: If fresh pomegranates are unavailable, substitute with dried cranberries (rehydrate briefly if very dry) or omit.
• Bacon Substitute: For a vegetarian option, omit the bacon. For non-pork, use crispy turkey bacon or beef bacon.
• Different Seeds/Nuts: Use toasted pecans or walnuts instead of pumpkin seeds.
• Add Cheese: Crumble some feta or cotija cheese over the top for an extra salty kick.
• Make it Spicy: Add finely minced jalapeño to the guacamole base.

How to Make Loaded Autumn Guacamole

Making this impressive Loaded Guacamole involves preparing the delicious toppings first, then the guacamole base, and finally, assembling:

Roast Butternut Squash

1. First, I preheat my oven to 400°F (200°C). I line a rimmed baking sheet with parchment paper or foil for easy cleanup.
2. I place the cubed butternut squash on the baking sheet, drizzle it with 1 tablespoon of olive oil, and season with a few good pinches of salt and freshly ground pepper.
3. I toss the squash to ensure it’s evenly coated.
4. I roast for about 20 minutes, or until the squash is tender when pierced with a fork and slightly golden around the edges. I set it aside to cool slightly.

Toast Pumpkin Seeds & Cook Bacon/Sage

1. In the meantime, while the squash roasts, I toast the pumpkin seeds. I preheat a small, dry skillet over medium heat. I add the pumpkin seeds and toast them, stirring or tossing frequently for a few minutes, just until they get a little golden and become fragrant. Watch them closely, as they can burn quickly! I remove them from the heat and set aside.
2. Next, I cook the bacon. In a large skillet over medium-high heat, I fry the bacon slices until they are nice and crispy. I let the cooked bacon drain on paper towels.
3. Using the same pan with some of the rendered bacon fat (or wiping it out and adding a tiny bit of olive oil), I carefully fry the fresh sage leaves until they are crispy and slightly translucent. This only takes about 30 seconds to 1 minute per batch. They will crisp up more as they cool. I let these drain on paper towels as well.
4. Once the bacon is cool enough to handle, I chop it into crumbles.

Make the Guacamole Base

1. I add the pitted avocado flesh, the juice of 2 limes, and ¼ teaspoon of salt to a medium mixing bowl.
2. Using a fork, I mash the avocado to my desired consistency (I like mine a bit chunky!).
3. I stir in the ¼ cup of chopped fresh cilantro.

Assemble the Loaded Guacamole

1. Now for the fun part – loading it up! I spread the prepared guacamole base onto a serving platter or into a shallow serving bowl.
2. I gently fold in most of the chopped crispy bacon and most of the toasted pumpkin seeds, reserving a little of each for garnish.
3. I then carefully fold in most of the pomegranate seeds and the slightly cooled roasted butternut squash, again reserving some for the top.
4. I season the whole mixture to taste with additional salt if needed.
5. To finish, I garnish the top of the Loaded Guacamole with the extra reserved chopped cilantro, the remaining bacon, pumpkin seeds, pomegranate seeds, and the beautiful crispy fried sage leaves.
6. I give it a final squeeze of fresh lime juice to taste before serving.

Tips and Tricks for the BEST Guacamole

Here are my secrets for making this Loaded Autumn Guacamole truly spectacular:

• Use Ripe Avocados: Choose avocados that yield slightly to gentle pressure for the creamiest base.
• Fresh Lime Juice is Key: It adds essential brightness and helps prevent the avocado from browning too quickly.
• Don’t Overmash Guacamole: Keep some texture in the avocado mash unless you prefer it perfectly smooth.
• Crispy Sage is a Game Changer: Frying fresh sage leaves makes them incredibly fragrant and adds a delightful crispy texture. Be quick, they fry fast!
• Layer Toppings for Visual Appeal: Arrange the colorful toppings artfully over the guacamole base for the most impressive presentation.
• Season at Each Stage: Lightly season the roasting squash and the guacamole base, then taste and adjust the final loaded mix.

How to Serve

This Loaded Autumn Guacamole is best served immediately after assembly! Enjoy it as:

• A Show-Stopping Appetizer: Perfect with sturdy tortilla chips, pita chips, or crostini for dipping.
• A Topping: Delicious spooned over tacos, grain bowls, or even grilled chicken or fish.
• Part of a Snack Board: A fantastic centerpiece for a fall-themed snack or appetizer board.

Serve with extra lime wedges on the side.

Make Ahead and Storage

Guacamole is always best enjoyed fresh, especially when it contains many toppings that can lose their texture.

• Prep Components Ahead: You can roast the butternut squash, cook the bacon, toast the pumpkin seeds, and fry the sage leaves up to a day ahead. Store them in separate airtight containers (squash/bacon in fridge, seeds/sage at room temp).
• Guacamole Base: Make the basic avocado-lime-cilantro-salt guacamole no more than a few hours ahead. Press plastic wrap directly onto the surface to prevent browning and store in the fridge.
• Assembly: Combine the guacamole base with the toppings just before serving for the best results.
• Storage: Leftovers are not ideal due to the avocado browning and toppings losing crispness, but if necessary, store covered tightly in the fridge with plastic wrap pressed to the surface and consume within 24 hours.

FAQs about Loaded Autumn Guacamole

• What if I can’t find butternut squash or pomegranate out of season?
  • For a similar sweet roasted element, try roasted sweet potato or even carrots. For the pomegranate seeds, you could substitute with dried cranberries (rehydrated briefly if very dry) or omit them. The flavor profile will be different but still delicious!
• Can I make this without bacon?
  • Absolutely! For a vegetarian version, simply omit the bacon. You might want to add a pinch of smoked paprika for a hint of smoky flavor.
• How do I keep the avocado from browning?
  • The lime juice is essential for this! Adding it immediately to the mashed avocado helps slow down oxidation. Pressing plastic wrap directly onto the surface of the guacamole when storing also minimizes air exposure.

Enjoy this unique, flavorful, and incredibly festive Loaded Autumn Guacamole when the season is right, or get creative with seasonal swaps! It’s a true taste adventure.

Loaded Autumn Guacamole

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4-6 1x
• Category: Appetizer, Snack, Dip, Guacamole
• Cuisine: American, Fusion

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Description

A unique and flavorful fall twist on classic guacamole! This loaded version features roasted butternut squash, crispy bacon, fried sage leaves, toasted pumpkin seeds, and pomegranate arils mixed into a creamy avocado base.

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Ingredients

Scale 1x2x3x

For the Roasted Butternut Squash:

• 2 cups butternut squash, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the Toasted Pumpkin Seeds:

• 2 tablespoons raw pumpkin seeds (pepitas)

For the Crispy Bacon & Sage:

• 4 slices bacon, chopped
• 8 fresh sage leaves

For the Guacamole Base:

• 4 ripe avocados, pitted
• Juice of 2 limes (plus extra for topping, optional)
• 1/4 cup fresh cilantro, chopped (plus extra for topping)
• 1/4 teaspoon salt (plus more to taste)
• Freshly ground black pepper, to taste

For Mixing In & Garnish:

• 1/3 cup pomegranate seeds (arils)

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Instructions

• Roast Butternut Squash:

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  • Place the cubed butternut squash on the baking sheet. Drizzle with olive oil and season with a few pinches of salt and freshly ground pepper. Toss to coat.
  • Roast for about 20 minutes, or until tender and lightly caramelized. Set aside to cool slightly.

• Toast Pumpkin Seeds: While the squash roasts, toast the pumpkin seeds. Preheat a small, dry skillet over medium heat. Add the pumpkin seeds and toast, stirring often, for a few minutes until they are lightly golden and fragrant, and may begin to pop. Remove from heat immediately and set aside.

• Cook Bacon and Fry Sage:

  • In a large skillet, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and let it drain on paper towels. Reserve about 1 teaspoon of bacon fat in the skillet (discard the rest or save for another use).
  • Add the fresh sage leaves to the skillet with the reserved bacon fat. Fry for about 30 seconds to 1 minute, until the sage leaves are crispy. Remove the sage leaves and let them drain on paper towels as well.
  • Once the bacon is cool enough to handle, roughly chop or crumble it.

• Make Guacamole Base: In a medium mixing bowl, add the pitted avocado flesh, juice of 2 limes, and 1/4 teaspoon salt. Mash with a fork to your desired consistency (chunky or smooth).

• Add Herbs & Sage: Add the 1/4 cup chopped cilantro to the avocado mixture. Crumble most of the fried sage leaves into the guacamole using your fingers, reserving a few whole leaves for garnish if desired. Stir to combine.

• Fold in Loaded Ingredients: Gently fold in most of the chopped bacon, most of the toasted pumpkin seeds, and most of the pomegranate seeds, reserving a little of each for garnishing the top. Lastly, gently fold in the roasted butternut squash cubes.

• Serve: Season the guacamole to taste with additional salt and pepper, if needed. Transfer to a serving bowl. Garnish with the reserved bacon, pumpkin seeds, pomegranate seeds, extra cilantro, and the reserved fried sage leaves. Squeeze with a little extra lime juice if desired. Serve immediately with tortilla chips or fresh vegetables.

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Notes

• Butternut Squash: Cut into small, even cubes for quicker and more uniform roasting.
• Pumpkin Seeds: Watch carefully when toasting, as they can burn quickly.
• Sage: Frying sage leaves makes them crispy and flavorful.
• Avocado: Use ripe avocados that yield to gentle pressure. Add lime juice immediately after mashing to help prevent browning.
• Assembly: For the best texture of the crispy elements, fold them in and garnish just before serving.
• Storage: Guacamole is best enjoyed fresh. Store leftovers with plastic wrap pressed directly onto the surface in an airtight container in the refrigerator for 1-2 days. The toppings may lose their crispness.