Want something new to top your tostadas? Something meatless, so you can keep up with the hot meat-free eating trends? Then place this spiced butternut squash atop your tostadas, plus your other favorite taco additions.
I really like these tostadas because they are easy to assemble. The butternut squash filling keeps well in the fridge, so you can eat these twice in one week. If you're in kind of a cooking rut, this is the perfect way to keep from having to think of and make yet another whole meal. Just set out a few toppings like a mini tostada bar, load them up, and be on your way.
Let's Talk Meat-Free
Are you eating less meat lately? Is it because of the trends, because of health reasons, or because it's less expensive to eat meatlessly? There are tons of fun meat alternatives you can buy, but sometimes its nice to eat less-processed food.
Homemade vs. Storebought Tortillas
This is always the question, isn't it? I was about to just buy the tortillas at the store, but a vision of an enormous bag of masa danced in my head. How else was I going to use the masa if not to make my own tortillas? But choose your own path here, both ways will result in butternut squash tostadas. Or you can buy premade tostadas too, if you want to cut out one more step in the process.
Store bought tortilla shells are a little more forgiving and flexible than I find my homemade ones to be — which is probably the biggest point in favor of store bought ones.
Butternut Squash Tostadas
Ingredients
- 1 butternut squash, cubed into 1" pieces
- 1 tablespoon canola or vegetable oil
- 2 tablespoons taco seasoning
- 4 soft taco shells (6")
- cooking spray of choice
- other assorted tostada accoutrements, such as shredded lettuce, cheese, salsa, sour cream, and fresh cilantro leaves
Instructions
- Preheat the oven to 400 F.
- Peel and cube the butternut squash into 1" pieces. Discard the peel and seeds.
- Heat the oil over medium high heat in a large frying pan. Once sizzling, add the butternut squash and stir to coat with oil. Keep over medium high heat for about 5 minutes, moving the squash cubes frequently to prevent sticking.
- Turn the heat down to medium, and add the taco seasoning. Stir well to coat the squash. If the squash is sticking in the pan, add a few tablespoons of water. Keep stirring occasionally and cook for 10 minutes or until the squash can be pierced with a fork. remove from heat and set aside.
- When the oven is preheated, spray a cookie sheet with cooking spray. Place four tortilla shells on it, and spray the top of them. Bake for 5 minutes, then flip and bake for 5 more. Set aside when done.
- Assemble your other tostada ingredients in an assembly line. Start with butternut squash filling first, then top with cheese so it melts into the warm squash. Pile on tomatoes, salsa, lettuce, sour cream, and top with cilantro.
Need Tostada Sides?
