Spicy roasted butternut squash, sautéed onions, mashed avocado, and portobello mushrooms, on a pita, with a chipotle yogurt sauce.

Roasted Butternut Squash Pitas with Avocado Chipotle Sauce

Spicy roasted butternut squash pitas loaded with sautéed onions, mashed avocado, portobello mushrooms, and chipotle yogurt sauce is the best lunch ever! You'll be craving it all week. 
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 servings
Author Stacey Eckert



  • Preheat the oven to 400 degrees. Roast the whole squash on a tray for 25 minutes, then remove it and let it cool for 10 minutes.
  • While the squash is roasting, sauté your onions and mushrooms in a large pan in 1 Tbsp of olive oil over medium heat.
  • Peel the skin off the squash, remove the seeds, and cut it into 1 inch cubes. Lay the chunks on a parchment lined tray, drizzle 2 T olive oil over the top, and toss with your hands to coat each piece. Add all your spices to a small bowl, mix it up and sprinkle it over the squash. Season well with salt and pepper. Roast for 15 minutes or until soft. 
  • Mash the avocado and spread it over your lightly toasted pitas. Add the butternut squash chunks, mushrooms, and onions. Drizzle the chipotle sauce over the top.