squash tostadas
This recipe was also found on Naturally Ella, however I think it might be originally Erin Alderson’s recipe ( should go back and read the post again…
These were awesome! You can probably change around whatever you like, it’s pretty basic and amazing (and messy to eat!) we added a few things like chopped avocado and chipotle aoli (bought, not made). We spent the evening before making this collecting awesome locally made organic ingredients (with a few exceptions)
Anything with chipotle get’s me thinking texmex, then the daydreaming starts..Texas…which then always leads to New Mexico and dream catchers. I’ve been wanting to do a road trip in the southern states for a while now. We’ve talked about making plans and even looked up a few different routes. We have yet to actually make any serious plans…things just keep coming up. Toronto isn’t exactly close (lol). Hopefully we will….
- 2 cups ¼” cubed butternut squash
- 1 medium red onion
- 1 tablespoon olive oil
- 1-2 teaspoon chipotle pepper sauce (original recipe asks for crushed chipotle peppers)
- ¼ teaspoon salt
- ½ cup black beans, rinsed and drained if using canned
- Juice from half a lime
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 corn tortillas
- 2-3 ounces goat cheese
- Preheat oven to 425˚.
- Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon chipotle pepper sauce and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.
- In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.
- Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes
- We then topped with diced avocado and our aoli sauce
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Will Do the Dishes 
theselookamazing! Definitely making them!