This Pumpkin Salsa with avocado is a refreshing seasonal twist on the classic dip and condiment. With roasted pumpkin and creamy avocado, this salsa is great for dipping or served with tacos and grilled meats.
This delicious recipe is a fun way to switch up your salsa game. This salsa has no tomatoes at all. Instead, there is roasted pumpkin and avocado.
I used Thai pumpkin which is similar to an acorn squash, or Kabocha. Even butternut squash or sugar pie pumpkin would be awesome here.
The creamy, cooling avocado turns this side into a cross of salsa and guacamole. With only a few ingredients, it is quick to whip up and a delicious condiment with grilled meats or an amazing taco topping.
You can find more Savory Pumpkin Recipes here.
Ingredients & Substitutions
- roasted pumpkin or acorn squash diced
- coconut oil
- avocado diced
- lime juice
- red onion finely chopped
- parsley or fresh cilantro chopped
- salt & pepper
See recipe box for details.
Directions
- Roast the diced pumpkin/squash in the oven until tender (but not mushy).
- Let pumpkin cool while preparing the remaining ingredients.
- Gently toss pumpkin, diced avocado, lime juice, chopped red onion and parsley/cilantro.
- Season with salt, pepper, and optional cumin powder.
Storage
This salsa is best to consume fresh for the most vibrant flavors. However, it should last in the fridge for about 3-4 days when stored in an airtight container. To keep the avocado from turning brown press plastic wrap directly onto the surface of the salsa to limit its exposure to air.
Random Questions
Pumpkin salsa is a seasonal twist on classic salsa, combining roasted pumpkin (or squash) and avocado with lime juice, red onion, and herbs. It's a refreshing, creamy, and flavorful condiment, perfect for serving with tacos, grilled meats, or as a dip with tortilla chips.
Pumpkin salsa can typically last in the fridge for about 3-4 days when stored in an airtight container. It's best to consume it fresh for the most vibrant flavors.
To prevent avocado salsa from turning brown, you can add acidic ingredients like lime or lemon juice. Another method is to store it properly by pressing plastic wrap directly onto the surface of the salsa to limit its exposure to air.
Yes, you can easily substitute pumpkin with other squash varieties such as butternut squash or acorn squash, Kabocha squash and sugar pie pumpkin are great too.
Yes, the pumpkin salsa recipe is suitable for a vegan diet as it contains no animal products. It's a delightful and healthy option for individuals following a vegan lifestyle.
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Recipe
Pumpkin Avocado Salsa
Ingredients
- 10 ounces fresh pumpkin diced (sugar pie pumpkin, acorn, kabocha, or butternut squash)
- 1 teaspoon coconut oil or avocado or olive oil
- 1 avocado diced
- 1 tablespoon lime juice
- ¼ cup red onion finely chopped
- 1-2 tablespoons parsley or cilantro, chopped
- salt + pepper to taste
Instructions
- Preheat oven to 425°F/220°C. Peel + deseed the pumpkin/squash and cut into dice. Toss with oil and spread on a lined baking sheet. Roast for 20 minutes or until pumpkin is tender (but not mushy).
- Let pumpkin cool while preparing the remaining ingredients.
- Carefully toss together cooled pumpkin, diced avocado, lime juice, chopped red onion and parsley/cilantro.
- Season with plenty of salt and pepper to taste. Optionally, you could also add a dash of cumin powder.
Notes
Nutrition
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Konrad Braun
Interesting combination. Yummy!