I know it’s almost Easter, but my mind is on another holiday. A holiday that has nothing to do with me or my heritage but one I love to celebrate nonetheless. And by ‘celebrate’, I mean eat. Si, yo hablo about Cinco de Mayo! I am getting my Mexican recipes ready to roll, starting with these Butternut Squash Vegetarian Tostadas with Chunky Guacamole!
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Roasted butternut squash is the star of this show. Drizzled in a combination of extra virgin olive oil and chipotle peppers in adobo sauce this meal has just the right amount of kick, of course you can add more or less if desired. After roasting until the edges of the squash are crispy and brown I spoon the filling onto fried tortillas, sprinkle with Cotija cheese, Pico de Gallo, cilantro and arugula! You can make my Pico de Gallo or use store bought.
The Chucky Guacamole!
So easy to make because I leave the avocados chunky and simply add some Pico de Gallo, sea salt and lime. This guacamole is the perfect accompaniment for these flavorful tostadas!
So Colorful, Healthy and Fresh!
Meatless Monday never looked or tasted so good and this meal is easy on the budget too.
How to Work with Butternut Squash
You can usually find pre-cut butternut squash at the grocery store. As long as it’s fresh that is great, though you will probably have to cut the cubes even smaller because store bought is usually cut too big for this recipe. If you want to cut your own, here are some tips: Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife)
The Recipe: Butternut Squash Tostadas with Chunky Guacamole
Tips and what you will need: as mentioned, if cutting your own squash you will need a ‘Y’ peeler and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife). Unbleached parchment is my favorite for roasting vegetables and you will need a rimmed cookie sheet. You can find chilis in adobo sauce at almost all grocery stores or order here. Tip for saving extra chilis in adobo: I don’t like to waste food. After using the portion called for in this recipe, separate chilis by twos and freeze. Then you can thaw them as you need them for other recipes (like this pork)
- 6 cups butternut squash, peeled, diced into ½" cubes
- 6 shallots, peeled and quartered
- 3 tablespoons olive oil (plus more for frying tortillas)
- 1 tablespoon chipotle chili in adobo sauce (or more or less depending on how you like your heat)
- sea salt
- freshly ground pepper
- pico de gallo (store bought or use my recipe link above)
- guacamole (see my recipe link above)
- cotija cheese (a crumbly Mexican cheese)
- 6 springs cilantro
- 1 cup baby arugula
- ¼ cup roasted salted pepitas (pumpkin seeds, optional but recommended)
- 8 corn tortillas, fried in olive oil until crispy
- Preheat oven to 400 degrees and place rack in upper third of oven
- Place a sheet of parchment paper on a rimmed cookie sheet
- Place prepared butternut squash and shallots on parchment covered cookie sheet
- Chop 1 chili in adobo sauce finely, whisk 1 tablespoon with olive oil, drizzle over squash
- season somewhat generously with salt and pepper, toss well (if squash isn't completely coated in olive oil you can add a little more)
- place squash in the oven and cook for 40-45 minutes
- While squash cooks, make pico de gallo and guacamole (see recipe links above)
- When squash is almost done cooking, fry tortillas in olive oil or butter until crispy
- To plate: place two tortillas on each plate, top with butternut squash, spoon pico de gallo over the top, add a couple springs of cilantro, sprinkle with a few leaves of arugula, pepitas and cotija cheese, serve
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