Roasted Pumpkin & Diced Avocado Dip

Roasted Pumpkin & Diced Avocado Dip

Serves 4-6

Prep Time: 15 minutes | Cook Time: 25 minutes Total Time: 40 minutes

Scoop up the taste of fall with this delicious roasted pumpkin recipe. Is it a dip or is it guacamole? Whatever you want to call it, you’ll be craving sweater weather with every bite.



  • 2 cups 1/2” cubed pumpkin
  • 1 tablespoon olive oil
  • 1 1/4 teaspoon chili powder, separated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 yellow onion, sliced thin
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 8-ounces WHOLLY® Diced Avocado
  • 3 green onions, chopped
  • 1/2 lime, juiced
  • 1 teaspoon chopped fresh cilantro
  • 1 1/2 teaspoon garlic salt

Serve with tortilla chips

  1. On foil lined sheet pan, toss pumpkin cubes with olive oil, 1/4 teaspoon chili powder, cumin, salt and pepper. Roast at 400° for 20-25 minutes or until edges crisp up (toss halfway).
  2. While pumpkin roasts, add onions, butter and sugar to medium saucepan and cook on medium-low for 15-20 minutes, or until golden and soft.
  3. In medium bowl, combine WHOLLY® Diced Avocado, green onion, lime juice, cilantro, garlic salt and 1 teaspoon chili powder.
  4. Transfer guacamole mixture to new bowl, top with caramelized onions and roasted pumpkin. Serve with tortilla chips.