Recipes » Main Dish » Butternut Squash Tostadas
T. Colin Campbell Center for Nutrition Studies


  • 6 corn or whole grain tortillas
  • 4 cups butternut squash cut in cubes
  • ¼ cup freshly squeezed orange juice
  • ½ tsp garlic powder
  • 1 cup onion, diced
  • ½ cup bell pepper, diced
  • 3 garlic cloves, crushed
  • 2 cups cooked black beans
  • ½ cup red cabbage, shredded
  • ¼ cup cilantro, chopped
  • ¼ cup salsa
  • ¼ cup Mexicrema dressing or guacamole
  • Sea salt & pepper, to taste


  • 1. Preheat oven to 400 degrees F.
  • 2. Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
  • 3. Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
  • 4. While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.
  • 5. Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.
  • 6. Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
  • 7. Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.

Cooking Tips

  • 1. Add jalapeños or chiles to make spicy tostadas.

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