Crispy Butternut Squash Tostadas

Healthy, spicy, sweet and salty, these tostadas are packed with flavor and nutrients and take 30 minutes from start to finish. If you are anything like me the weekdays are nuts and there is usually a very strong willed 5 year old screaming, running wild and/or avidly invading his kid sister’s personal space. I need my meals to be quick, tasty and with little clean up. This one is a no brainer and checks all the boxes. Now back to those cute kids…

Ingredients

5 ounces mango, cut into cubes

1 chipotle in adobo plus 1 teaspoon sauce

2 limes

2 cloves garlic

1 tablespoon honey

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Kosher salt

1 (12-ounce) bag frozen, diced butternut squash

8 store-bought tostadas

1/3 cup raw pepitas

1 cup shredded red cabbage

2 radishes, sliced into matchsticks

1/3 cup cilantro leaves, roughly chopped

1 tablespoon olive oil

1/4 cup crumble queso fresco

Cooking Instructions

Preheat the oven to 425 degrees F. Add the mango, chipotle in adobo and the sauce, juice of 1 1/2 limes, garlic, honey, cumin, cinnamon, and 1/2 teaspoon salt to a blender and blend until smooth and no chunks remain. 

Toss the butternut squash with the mango sauce in a medium bowl until well coated. Divide the tostadas between 2 baking sheets. Scoop 1/3 cup butternut squash on top of each tostada. Bake until the squash is tender and warmed through and the tostadas are turning slightly golden brown on the edges, about 12 minutes. 

Meanwhile, add the pepitas to a small nonstick pan and toast, tossing occasionally, until they turn a golden brown and you start to hear a popping noise, 2 to 3 minutes. Mix the cabbage, radishes, cilantro, olive oil, remaining juice of 1/2 lime, pepitas, and 1/4 teaspoon salt in a small bowl. Divide the cabbage mixture on top of the butternut squash and garnish with the queso fresco. 

Yield: 8 tostadas

Active time: 15 minutes

Total time: 30 minutes

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That’s all you need.

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