---
comments: true
tags:
  - mexican
  - tostada
---
# :stuffed_flatbread: Butternut Squash Tostadas

![Butternut Squash Tostadas](../assets/images/butternut-squash-tostadas.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 | 42 minutes |

## :salt: Ingredients

- :sweet_potato: 4 cups butternut squash
- :orange_circle: 0.25 cup orange juice
- :garlic: 0.5 tsp garlic powder
- :salt: some salt
- :salt: some pepper
- :onion: 1 cup onions
- :bell_pepper: 0.5 cup bell pepper
- :garlic: 3 cloves garlic
- :canned_food: 2 cups black beans
- :flatbread: 6 corn tortillas
- :tomato: 0.25 cup salsa
- :leafy_green: 0.5 cup red cabbage
- :herb: 0.25 cup cilantro
- :avocado: 0.25 cup Mexicrema dressing or guacamole

## :cooking: Cookware

- 1 bowl
- 1 pan
- 1 parchment paper
- 1 skillet

## :pencil: Instructions

### Step 1

Preheat oven to 400°F.

### Step 2

Place the cubed butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix
well.

### Step 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.

### Step 4

While the squash is in the oven, sauté the diced onions and bell pepper in a skillet for 5 minutes.

### Step 5

Add the garlic and black beans to the sautéed onions and peppers, stir and cook for 2 minutes.

### Step 6

Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.

### Step 7

Arrange the tortillas on a plate. Add salsa, the sautéed vegetable bean mixture and the roasted butternut squash. Top
with red cabbage, cilantro, and [Mexicrema dressing][1] or guacamole.

## :link: Source

- <https://nutritionstudies.org/recipes/main-dish/butternut-squash-tostadas/>

[1]: ../sauces-and-dressings/mexicrema-dressing.md