Roasted Squash Tostadas

Roasted Squash Tostadas

Winter squash makes a tasty tostada. If you like, turn these into brunch tostadas by topping them with a fried egg.

Servings
8 people
  • Ingredients
    • 1 medium acorn, butternut, kabocha or other winter squash, halved and seeds removed (1)
    • 2 Tbsp canola oil plus more for frying (30 mL)
    • 1/4 tsp salt (1 mL)
    • 8 fresh corn tortillas (8)
    • 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)
    • 1 garlic clove, peeled (1)
    • 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
    1. Preheat oven to 425°F (220°C)
    2. 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.
    3. 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.
    4. Fry tortillas for about 1 minute, turning with tongs, until golden and crisp. Transfer to a paper towel-lined plate.
    5. In a blender, pulse cilantro, sour cream, lime juice, jalapeño, garlic, and salt until smooth.
    6. To assemble, spread a generous spoonful of sauce over tortilla and top with roasted squash, onion, and cheese. Serve right away.

Nutritional Analysis

Serving Size
1 tostada (20 cm tortilla)
Servings
8
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
Sugars
1 g
Protein
5 .1 g
Potassium
511 mg