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Recipes » Main Dish » Butternut Squash Tostadas
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Butternut Squash Tostadas

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.

Add jalapeños or chiles to make spicy tostadas.

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