Dessert

Loaded Autumn Guacamole Recipe

ByElena Hart January 20, 2026January 20, 2026

Introduction

This Loaded Autumn Guacamole brings a seasonal twist to a classic favorite. With roasted butternut squash, crispy bacon, and bursts of pomegranate, it’s a festive and flavorful dip perfect for fall gatherings or cozy nights in.

The image shows a black stone bowl filled with a colorful guacamole mix. The base layer is a creamy, bright green guacamole blended with small chunks of avocado. On top, there are scattered orange cubes of roasted pumpkin, shiny red pomegranate seeds, and green pumpkin seeds adding texture and color. Fresh green sage leaves sit on the surface, giving a fresh look. Around the bowl, on a white marbled surface, are halved avocados, pomegranate pieces, scattered herbs, and a white cloth-lined white bowl holding light-colored tortilla chips. The colors are vibrant, and the food looks fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices bacon
2 cups cubed butternut squash

1 tablespoon olive oil
8 fresh sage leaves

2 tablespoons pumpkin seeds
1/3 cup pomegranate seeds

4 avocados
Juice of 2 limes, plus extra for topping
1/4 cup chopped cilantro, plus extra for topping

1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper or foil. Toss the cubed butternut squash with olive oil, salt, and freshly ground pepper, then spread it on the prepared baking sheet. Roast for about 20 minutes until tender and slightly caramelized.
Step 2: While the squash roasts, toast the pumpkin seeds in a small skillet over medium heat. Stir frequently for a few minutes until they turn golden. Remove from heat and set aside.

Step 3: Heat a large skillet over medium-high heat. Fry the bacon until crispy, then transfer to paper towels to drain. Using the same pan, fry the sage leaves until they are golden and crisp, about 30 seconds to 1 minute. Drain on paper towels. When cooled, chop the bacon into pieces.
Step 4: In a medium bowl, mash the avocados with lime juice and salt to your preferred consistency. Add the chopped cilantro and crumble the sage leaves into the mixture. Stir well to combine, reserving a few sage leaves if you’d like to use them as garnish.
Step 5: Fold in the chopped bacon and toasted pumpkin seeds, followed by the pomegranate seeds, saving a little of each for decoration if desired. Gently fold in the roasted butternut squash. Taste and adjust seasoning with salt if needed. Garnish with extra cilantro, reserved toppings, and a squeeze of additional lime juice just before serving.

Tips & Variations

For a vegetarian version, omit the bacon and add extra toasted nuts like walnuts or pecans for crunch.
If you prefer a smoother guacamole, mash the butternut squash before folding it in.
Fresh sage can be swapped with thyme or rosemary for a different herbal note.

To enhance the flavor, toast the pumpkin seeds with a pinch of smoked paprika or chili powder.

Storage

Store leftover guacamole in an airtight container in the refrigerator for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. Allow it to come to room temperature and stir gently before serving again.