Ingredients

Butternut Squash

  • 1 Butternut Squash
  • 1 Tablespoon Macadamia Oil
  • 1/2 teaspoon Cumin  
  • 1/2 teaspoon Smoked Paprika  
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Oregano Avocado Crema
  • 1/2 Avocado
  • 2 Tablespoons Unsweetened Milkadamia
  • 2 Tablespoons Lime Juice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Cilantro Leaves for garnish

Toasted Pepitas

  • Pepitas
  • Cumin
  • Salt

Proudly Partnered With

Instructions

 

Butternut Squash

1. Preheat oven to 400 degrees F

2. Peel and dice butternut squash then combine with macadamia oil and mix thoroughly in a large bowl.

3. Add all spices and mix well until coated.

4. Spread squash evenly on a cookie sheet and bake until golden brown, approximately 30 minutes. Avocado Crema

5. Combine all ingredients in a food processor and pulse until smooth and evenly combined. Store in refrigerator until the squash is ready.

Toasted Pepitas

6. Heat a skillet with macadamia oil over medium high heat and add ¼ cup raw pepitas. Season with salt and cumin and toast for approximately 5 minutes until fragrant.

7. Plate squash and crema on dish and garnish with micro greens and toasted pepitas.