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.
Ingredients
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)
Instructions
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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.
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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.
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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.
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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).
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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.
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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.
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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.
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.