-
- 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)
-
- 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.
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
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
