Let me just stop for a second to say that COOL WEATHER has finally arrived in Austin. Guys. I can't even tell you how happy I am that I no longer walk outside and instantly sweat. Praise the sweet Lord Jesus.
OK enough of that and on to the good stuff!
Today's recipe is full of all the good things (butternut squash, black beans and cilantro just to name a few) and is just a pile of yummy messiness. To me, butternut squash is the king of all squash. I love the sweet taste it has and the fact that it can be used in a trillion different ways.
I'm convinced that if Fall and Mexican food had a baby, you would end up with these tostadas. Between the spices and the butternut squash, topped off with the seriously delicious chipotle lime sauce, this is a winner for an easy Fall dinner in my book. If you want to get real crazy, you can always add some caramelized onions for a little extra deliciousness.
This recipe made a total of 8 tostadas, so about enough to feed four people. If you are just feeding two, I would suggest still making the whole recipe and then using the extra ingredients to make a little black bean and butternut squash bowl for lunch the next day as leftovers.
BUTTER NUT SQUASH & BLACK BEAN TOSTADAS WITH CHIPOTLE LIME SAUCE
- 1 medium butternut squash, cut into 1/2 inch cubes)
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- pinch of ground cayenne pepper
- 1 teaspoon of garlic powder
- pinch of salt
- 15oz can of black beans
- 15 oz can of corn
- 1/2 cup chopped cilantro
- queso fresco
CHIPOTLE LIME SAUCE
- 1 cup plain greek yogurt
- 1-2 chipotles in abodo sauce
- 1 teaspoon abodo sauce
- juice from one lime
- 1/2 teaspoon ground cumin
- 3 tablespoons cilantro
- 1/4 teaspoon smoked paprika
- Preheat oven to 375°F. Place your diced butternut squash in a bowl with the olive oil, brown sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Toss until the squash is coated evenly. Place on a baking sheet and bake in the oven for 30 minutes.
- While the butternut squash is roasting, make the other toppings. Strain your black beans and place in a small pan over medium heat. As the beans warm up, start to squish them with the back of a spoon. Continue to stir and smash them until your beans are the consistency of chunky refried beans. Set aside.
- Strain your corn and mix with the 1/2 cup of chopped cilantro. Set aside.
- Once your squash is done, take out of the oven and reduce heat to 250°F. Place your tostadas on a baking sheet (I made about 8 tostadas with this recipe) and heat in the oven for about 2 minutes (you are just warming them a bit).
- To make your sauce, place all ingredients in a food processor (start with just one chipotle pepper and add more if you want more spice) and blend until smooth. If you find that your sauce is a little thick, you can always add some almond milk to thin it a bit (you want the sauce to be pourable).
- To serve, spread black beans on a tostada and top with butternut squash, corn mixture, chipotle lime sauce, and queso fresco.