Last month I gave you a list of Fall Superfoods - now that you’ve had a few weeks to add them to the shopping list I figured it was time to get creative. Both of these appetizer style dishes pack a big punch of flavor and are loaded with all the vitamins and minerals athletes need to stay strong and healthy. Whip these up for a fall tailgate or memorable dinner party. I guarantee everyone will be asking for more!

Pomegranate Walnut Guacamole
Ingredients
2 avocados, smashed
1 tbsp. chopped cilantro
1⁄4 cup finely chopped white onion
1⁄4 cup finely chopped sun-dried tomatoes
Juice of 1 lime
1⁄2 serrano chili including seeds, finely chopped
1 tbsp. salt, or to taste
1⁄4 cup pomegranate seeds
1⁄4 cup toasted walnuts, chopped

Preparation
Mix together avocado, cilantro, onion, tomatoes, lime juice, chili, salt and pomegranate seeds. Garnish with walnuts. (Serves 4)

Butternut Bruschetta
Ingredients
4 cups (1-inch cubes) peeled butternut squash (about 20 ounces)
4 tablespoons olive oil, divided
Freshly ground black pepper
2 large onions, thinly sliced
1 tablespoon pure maple syrup
1/4 teaspoon crushed red pepper
Balsamic vinegar, for drizzling
1/4 cup fresh mint, cut into chiffonade
1 thin baguette, cut into ¼-inch slices on the diagonal

Preparation
Preheat the oven to 400°F.

Spread butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper. Let cook for 25 to 30 minutes until fork tender. While roasting, turn with a spatula every 10 minutes and add more olive oil if needed. Remove from oven and increase heat to 425°F.

Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onions, and season with salt. Let cook until very soft and caramelized, about 20 to 25 minutes. Add maple syrup and crushed red pepper, and let cook 1 more minute.

Combine squash and onion mixture together in a food processor and pulse about 5 to 7 times until just barely incorporated and still fairly chunky. Adjust seasoning to taste.

Place bread slices on a large baking tray and drizzle lightly with olive oil. Bake 5 to 8 minutes, or until lightly browned on top. Generously top bread with butternut squash mixture and generously drizzle with balsamic vinegar. Top with fresh mint and serve immediately while warm.