Pumpkin Pita

· Essential Oils

Today just got a whole lot tastier with these delicious, light and super simple Butternut Pumpkin Pitas. These pitas make a great addition to your next party, or any simple family dinner. 


Servings: 4-6



1 butternut pumpkin

  1. 1 handful of Cilantro
  2. Extra-virgin olive oil
  3. 1 teaspoon cumin
  4. ½ teaspoon chili powder
  5. Kosher salt, to taste
  6. 1 tablespoon maple syrup
  7. 4 pita breads (6 inch)

1 can black beans, rinsed and drained

Juice from 1 lime, divided

1–2 drops Lime essential oil

¼ cup Greek yogurt

2 avocados, sliced



  1. Split butternut pumpkin vertically and remove seeds.
  2. Chop cilantro and toasted pumpkin seeds for garnish.
  3. Preheat oven to 200° C. 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 pumpkin mixture onto pitas and top with black beans and avocado slices. Drizzle with yogurt mixture and garnish with cilantro and pumpkin seeds.

Tip: For a warm pita, try baking the bread for 10 minutes or until golden and crispy around the edges.

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