Roasted Butternut Squash With Avocado Crema

Servings: Entree 2 or Appetizer 4
Time: :30-:40 minutes


  • 1 butternut squash
  • 1 tbsp macadamia oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp coriander
  • ½ tsp chili powder
  • ½ tsp cayenne
  • ½ tsp oregano
  • Sea salt and pepper


  1. Preheat oven to 400 degrees
  2. Peel and dice the butternut squash
  3. Combine cubed/diced butternut squash and 1 tbsp macadamia oil and mix thoroughly in a large bowl
  4. Add Cumin through Oregano; sprinkle with sea salt & pepper and mix well until coated
  5. Spread squash evenly on a cookie sheet and cook until golden brown, approximately 30 minutes
  1. Combine 1/2 avocado, 2 tbsp milkadamia Unsweetened, 2 tbsp lime juice, 1/2 tsp salt, 1/2 tsp pepper and a handful of cilantro leaves in a food processor
  2. Pulse until smooth and evenly combined and store aside until the squash is ready
  1. Heat a skillet with macadamia oil over medium-high heat
  2. Add raw pepitas and season with salt and cumin
  3. Toast for approximately 5 minutes until fragrant
  • Plate  squash and avocado  milkadamia crema on the dish and garnish with microgreens and toasted pepitas