Dinner
Roasted Squash Tostadas
Winter squash makes a tasty tostada. If you like, turn these into brunch tostadas by topping them with a fried egg.
Updated
Ingredients
- 1 medium acorn, butternut, kabocha or other winter squash, halved and seeds removed
- 2 Tbsp canola oil plus more for frying (30 mL)
- 1/4 tsp salt (1 mL)
- 8 fresh corn tortillas
- 1/2 cup chopped cilantro (125 mL)
- 1/3 cup sour cream (75 mL)
- 2 Tbsp lime juice (30 mL)
- 1 jalapeño pepper, seeded and chopped
- 1 garlic clove, peeled
- 1/4 tsp salt (1 mL)
- 1/2 cup grated Cotija cheese or crumbled feta (125 mL)
- 1/4 cup thinly sliced red onion (60 mL)
Directions
- Preheat oven to 425°F (220°C)
- Place squash on a parchment-lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil, sprinkle with salt, and roast for 30-45 minutes, until tender and golden.
- Meanwhile, add a 1/2-inch (1.3 cm) of canola oil to a heavy, shallow pot or Dutch oven and heat to 350°F (175°C), or until an edge of a tortilla sizzles when dipped in.
- Fry tortillas for about 1 minute, turning with tongs, until golden and crisp. Transfer to a paper towel-lined plate.
- In a blender, pulse cilantro, sour cream, lime juice, jalapeño, garlic, and salt until smooth.
- To assemble, spread a generous spoonful of sauce over tortilla and top with roasted squash, onion, and cheese. Serve right away.
Nutritional Analysis
| Calories | 287 |
|---|---|
| Total Fat | 17.4 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 12 mg |
| Sodium | 236 mg |
| Carbohydrates | 30.8 g |
| Fiber | 4.1 g |
| Sugar | 1 g |
| Protein | 5 .1 g |
| Potassium | 511 mg |
