Butternut Tostada
Flavorful butternut squash tostadas with melted cheese, crisp tortillas, and fresh vegetables, perfect for those craving Mexican-inspired dishes without beans.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash.
- Toss the squash cubes with oil, oregano, chili powder, and minced garlic.
- Spread the squash on a baking sheet and roast for about 20-25 minutes until tender.
- While the squash roasts, warm the tortillas in a skillet or oven until flexible and lightly crispy.
- Once the squash is roasted, mash or lightly mash the pulp.
- Spread some of the roasted butternut squash on each tortilla.
- Sprinkle shredded Cheddar cheese over the squash on each tortilla.
- Return to oven or broil until cheese melts, about 2-3 minutes.
- Chop lettuce and dice tomatoes.
- Top the tostadas with lettuce and diced tomatoes before serving.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).