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Loaded Autumn Guacamole Recipe

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★★★★★

4.8 from 82 reviews

This Loaded Autumn Guacamole is a festive twist on the classic guacamole, featuring roasted butternut squash, crispy bacon, toasted pumpkin seeds, fresh sage, and vibrant pomegranate seeds. It combines creamy avocado with sweet, savory, and crunchy autumnal flavors, perfect for seasonal gatherings and holiday parties.

Ingredients

Scale

Produce

  • 2 cups cubed butternut squash
  • 4 avocados
  • 8 fresh sage leaves
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped cilantro, plus extra for topping
  • Juice of 2 limes, plus extra for topping
  • Salt, 1/4 teaspoon plus a few pinches
  • Freshly ground black pepper, a few pinches

Meat

  • 4 slices bacon

Pantry

  • 1 tablespoon olive oil
  • 2 tablespoons pumpkin seeds

Instructions

  1. Roast Butternut Squash: Preheat your oven to 400℉ (204℃). Line a rimmed baking sheet with parchment paper or foil. Toss the cubed butternut squash with olive oil, a few pinches of salt, and freshly ground black pepper, then spread it evenly on the baking sheet. Roast for about 20 minutes until tender and slightly caramelized.
  2. Toast Pumpkin Seeds: While the squash roasts, preheat a small skillet over medium heat. Add the pumpkin seeds and toast them, stirring often, for a few minutes until they turn golden and fragrant. Remove from heat and set aside.
  3. Fry Bacon and Sage: Heat a large skillet over medium-high heat. Fry the bacon slices until crispy, then transfer them to paper towels to drain excess fat. Using the same pan, fry the sage leaves for about 30 seconds to 1 minute until golden and crispy. Drain on paper towels as well. Once cool enough, chop the bacon into small pieces.
  4. Prepare Guacamole Base: In a medium mixing bowl, combine the avocados, juice of 2 limes, and 1/4 teaspoon salt. Mash with a fork until you reach your desired consistency. Add the chopped cilantro and crumble the fried sage leaves into the mixture, stirring gently to combine. Reserve a few sage leaves if you want to use them as garnish.
  5. Assemble Guacamole: Fold in the chopped bacon and toasted pumpkin seeds carefully, then add the pomegranate seeds, reserving some for garnish. Gently fold in the roasted butternut squash last. Adjust seasoning with additional salt as needed.
  6. Garnish and Serve: Top the guacamole with extra chopped cilantro, reserved pomegranate seeds, pumpkin seeds, and sage leaves. Optionally squeeze a little more fresh lime juice on top for brightness. Serve immediately with your favorite chips or as a vibrant side.

Notes

  • To make this dish vegetarian, omit the bacon and consider adding extra pumpkin seeds or roasted nuts for crunch.
  • Use ripe but firm avocados for the best texture and flavor balance.
  • You can prepare the roasted butternut squash and toasted pumpkin seeds a day ahead and refrigerate to save time.
  • For a spicier kick, add finely diced jalapeño or a pinch of cayenne pepper to the guacamole base.
  • This guacamole is best served fresh but can be stored in an airtight container in the refrigerator for up to one day; cover with plastic wrap pressed directly onto the surface to prevent browning.

Keywords: guacamole, autumn recipes, roasted butternut squash, loaded guacamole, fall appetizer, bacon guacamole, pumpkin seeds, pomegranate, seasonal dip

Find it online: https://thefoodrecipe.com/loaded-autumn-guacamole-recipe/