Make your next meal a little lighter with these delicious Butternut Squash Pitas. These pitas make a great addition to your next party, or any simple family dinner.

Ingredients
1 butternut squash
Extra-virgin olive oil
1 teaspoon cumin
½ teaspoon chili powder
Kosher salt, to taste
1 tablespoon maple syrup
4 pita breads (6 inch)
1 can black beans, rinsed and drained
Juice from 1 lime, divided
1–2 drops Lime oil
¼ cup Greek yogurt
2 avocados, sliced

Instructions

1. Split butternut quash vertically and remove seeds.
2. Chopped cilantro and toasted pumpkin seeds for garnish
3. Preheat oven to 400° F. Brush butternut squash halves with olive oil and place flesh side down on a foil-lined baking sheet. Roast until tender, about 45 minutes. 
4. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
5. Toss black beans with the juice of half a lime, a drizzle of olive oil, and a pinch of salt. 
6. Whisk yogurt with other half of lime juice, Lime oil, and a pinch of salt. Add a little water if needed, until it’s a consistency that can be drizzled.
7. Spread butternut squash mixture onto pitas and top with black beans and avocado slices. Drizzle with yogurt mixture and garnish with cilantro and pumpkin seeds.

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Click HERE for the recipe card.

​These easy to make all natural energy bites are the perfect snack before you hit the gym, go on a hike, or head to the beach. Have them on hand and for any activity that requires a lot of energy. You’ll love this sweet, healthy treat!

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove oil
2 drops Ginger oil
3 drops Cassia or Cinnamon Bark oil
1 uncooked pie crust 

Preheat oven to 350° F.
Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
In a blender or food processor, blend all ingredients until smooth.
Evenly divide the pie filling into pie crust.
Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  
Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.

Click HERE for the original Blog from doTERRA with recipe card.