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4 servings
Serving size: 2 tostadas
Per serving: 422 calories

Ingredients:

  • 1 20-ounce package cubed peeled butternut squash
  • 2 teaspoons ancho chile powder, divided
  • ½ teaspoon salt
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 2 scallions, sliced
  • 3 tablespoons lime juice, divided
  • 2 tablespoons grapeseed oil or canola oil, divided
  • ½ teaspoon ground cumin
  • 3 cups chopped romaine lettuce
  • 8 tostada shells
  • ½ cup crumbled queso blanco or feta cheese
  • ¼ cup toasted unsalted pepitas

Instructions:

  1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
  2. Add squash, cover and steam until very tender, about 15 minutes. Drain and return to the pan.
  3. Add 1½ teaspoons chile powder and salt. Mash until mostly smooth; cover to keep warm.
  4. Meanwhile, combine beans, scallions, 2 tablespoons lime juice, 1 tablespoon oil, cumin and the remaining ½ teaspoon chile powder in a medium bowl.
  5. Toss lettuce with the remaining 1 tablespoon each lime juice and oil in another bowl.
  6. Spread about ¼ cup squash on each tostada.
  7. Top each with about 3 tablespoons of the bean mixture, ¼ cup lettuce and 1 tablespoon cheese. Sprinkle with pepitas.

TIPS:

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of ½-inch pieces). If you can only find the smaller cubes for this recipe, you’ll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

You can make your own tostadas using fresh corn tortillas. Heat about ½ inch canola, peanut or avocado oil in a small skillet over medium heat. Add a corn tortilla and cook for 1 to 2 minutes. Flip and cook until crisp, 1 to 2 minutes. Drain on paper towels. Repeat until all tortillas are cooked, reducing heat, if necessary, to prevent the oil from smoking or splattering.

Source: EatingWell

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