What you'll need 4 Ripe Avocados 3 Limes 1 Cup Roasted Butternut Squash 1 Cup Poacher Winter Pears 1/2 Cup Diced Yellow Onion Handful of Fresh Cilantro 1 Tablespoon Sea Salt 1 Tablespoon Lemon Juice 2 Tablespoons Agave Nectar 1 Tablespoon Cumin 1 Teaspoon Cinnamon
To Make Roasted Butternut Squash: Peel & dice about 1/4 of a whole butternut squash into small cubes. Drizzle with olive or coconut oil & sprinkle with sea salt & cracked black pepper. Bake at 375 degrees for about 20 minutes, flipping occasionally,
To Make Poached Pears: Peel, core, & slice about 3/4 of a large pear into cubes. Heat 1/4 cup of water, agave nectar, and coconut oil in a sauté pan. Add chopped pears & sprinkle with cinnamon. Sauté until all water is absorbed & pears are very soft.
To Make the Guacamole: Halve the avocados, removing the pit, and scooping them into a medium sized bowl. Squeeze the juice of 3-4 fresh lines into the bowl & mix with a fork until creamy. Begin to add salt, cumin, onions & chopped cilantro. Add the cooked and cooled squash & pears into the guacamole and mix.
The goat cheese and pistachios are optional. If you do choose to add the extras, sprinkle them on top after everything has been added and give a quick mix.
Enjoy the dip with an assortment of crudités or your favorite kind of chip!
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