Avocado with Butternut Squash and Hummus Dip

Staff Writer
With these easy ingredients you can make a hearty appetizer for your biggest fans!
Bobby Skiber

Typically, avocados harken to a time of warmer weather since it often paired with citrusy ingredients. However, this butternut squash and hummus has just the right amount of seasonal flavorings to make this a perfect game day dip. With these easy ingredients you can make a hearty appetizer for your biggest fans!

6
Servings
428
Calories Per Serving
Deliver Ingredients

Notes

 

Back to Avocado 101!

 

Ingredients

  • 4 ripe avocados
  • 6 Ounces butternut squash - roasted
  • 4 Ounces hummus
  • 2 Tablespoons lemon juice
  • 4 Ounces olive oil
  • 1 Teaspoon sea salt
  • 1 Teaspoon paprika

Directions

Preheat oven to 350

Peel butternut squash and dice into ½ inch cubes. Place on sheet pan and drizzle with olive oil, season with sea salt and black pepper.  Place sheet pan in oven and bake for 25-30 minutes or until fork tender.

Dice avocados and place into bowl adding lemon juice, hummus and roasted butternut squash.  Season with sea salt and paprika, drizzle with olive oil and toss.

Place half of mixture into blender and puree until smooth.  In bowl combine chunky with puréed mixture and blend well until smooth.

Serve at room temperature.  Until ready to serve place one avocado seed into bowl with ingredients to prevent browning.

 

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
40g
62%
Sugar
2g
N/A
Saturated Fat
6g
29%
Protein
5g
9%
Carbs
18g
6%
Vitamin A
170µg
19%
Vitamin B6
0.4mg
21.8%
Vitamin C
21mg
35%
Vitamin E
6mg
30%
Vitamin K
40µg
50%
Calcium
38mg
4%
Fiber
11g
43%
Folate (food)
133µg
N/A
Folate equivalent (total)
133µg
33%
Iron
2mg
9%
Magnesium
63mg
16%
Monounsaturated
28g
N/A
Niacin (B3)
3mg
14%
Phosphorus
114mg
16%
Polyunsaturated
5g
N/A
Potassium
807mg
23%
Riboflavin (B2)
0.2mg
11.6%
Sodium
396mg
17%
Thiamin (B1)
0.2mg
10.3%
Zinc
1mg
8%

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