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!
Servings 4 servings
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
- ¼ cup roasted salted pepitas pumpkin seeds, optional but recommended
- 8 corn tortillas fried in olive oil until crispy
Instructions
- 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