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Butternut SquashTostadas with Guacamole

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! 

Course Main Course
Cuisine Mexican
Keyword easy dinner recipe, holiday recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Spiker

Ingredients

  • 6 cups butternut squash peeled, diced into 1/2" 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
  • 1/4 cup roasted salted pepitas pumpkin seeds, optional but recommended
  • 8 corn tortillas fried in olive oil until crispy

Instructions

  1. Preheat oven to 400 degrees and place rack in upper third of oven
  2. Place a sheet of parchment paper on a rimmed cookie sheet
  3. Place prepared butternut squash and shallots on parchment covered cookie sheet
  4. Chop 1 chili in adobo sauce finely, whisk 1 tablespoon with olive oil, drizzle over squash
  5. season somewhat generously with salt and pepper, toss well (if squash isn't completely coated in olive oil you can add a little more)
  6. place squash in the oven and cook for 40-45 minutes
  7. While squash cooks, make pico de gallo and guacamole (see recipe links above)
  8. When squash is almost done cooking, fry tortillas in olive oil or butter until crispy
  9. 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