These Roasted Butternut Squash Tostadas are a delicious and easy Mexican-inspired fall dinner.
Happy Thursday! Is it just me, or has this week crept by? I kept thinking it was Tuesday on Monday, and then I was all thrown off for the rest of the week. But tomorrow is Friday and no one can argue with that 🙂
These Roasted Butternut Squash Tostadas are my favorite fall/winter meals. They’re so easy to make, and the butternut squash can be roasted ahead of time for a quick meal. I also found out that Eli loves roasted butternut squash, so I will be making these often this season 🙂
Squash Tostada Recipe Ingredients
- Butternut squash
- Olive oil
- Spices – I used ground cumin, chili powder, garlic powder, salt, and black pepper.
- Tostadas –
- Refried beans – I like to use black refried beans, but you can use a can of any type you like.
- Grated cheese – I used vegan cheese. Dairy cheese is also great.
- Garnish – Fresh cilantro, if desired.
- Avocado Lime Sauce – The sauce is made with two avocados, fresh lime juice, cilantro leaves, salt, and water.
Why Your Body Will Love These Bean and Squash Tostadas
Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. The high fiber content in butternut squash helps blood sugar levels, digestive flow, and weight management. Fiber also helps carry out the not-so-good cholesterol in the blood.
Heart Health – The soluble fiber in beans helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Eye Health – Butternut squash contains antioxidants like Vitamins A, C, and E, which promote eye health, from cataract prevention to night blindness to macular degeneration.
How To Make These Vegan Tostadas
- Preheat oven to 400 degrees F. On a large baking sheet, toss together the cubed butternut squash, olive oil, spices, salt, and pepper. Bake butternut squash until tender and starting to caramelize, about 40 minutes.
- Lay the tostadas out on the baking sheet and spread with a scant 1/4 cup refried beans, heaping 1/4 cup roasted butternut squash, and 1-2 tablespoons cheese. Bake until the cheese is melted, 7-10 minutes. If using vegan cheese, you may have to turn on the broiler for a minute.
- Make the sauce while the tostadas are baking: Add all ingredients to a blender or food processor and blend until creamy.
- Garnish tostadas with fresh cilantro and top with the desired amount of avocado lime sauce.
Recipe Tips and Thoughts
- This recipe is vegan (if using vegan cheese) and gluten-free.
- Tostadas are very similar to tacos. The only real difference, at least to me, is that they’re flat and crunchy (I usually use soft tortillas when making tacos). I always start with a big spoonful of refried beans and then get to topping them.
- For these tostadas, I decided to go with minimal toppings. I wanted to focus on the butternut squash since it’s so delicious this time of year. Roasting squash brings out so many great flavors, and I hardly ever eat it any other way.
- Since the refried beans, butternut squash, and cheese can be a little heavy, I wanted to lighten things up by making a nice zippy sauce to go on top. I finally decided on this creamy avocado, lime, and cilantro sauce, which balances the flavors perfectly! It also adds a nice color 🙂
- I’ve been trying to eat more plant-based lately, and cheese is something I’ve really been struggling with. It’s hard to find a vegan cheese that has a great flavor and texture and melts well. So far, I’ve really been enjoying the Trader Joe’s brand of vegan cheese. Its melting capability is what I like the most about it. When the tostadas are almost finished, I turn on the broiler for a minute, and it becomes so melty and creamy!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Squash Recipes?
Cheesy Buffalo Butternut Squash Pasta
Roasted Delicata Squash Salad with Kale and Chickpeas
Summer Squash and Tomato Pizza
Coconut Curry Roasted Butternut Squash Soup
Caramelized Pan-Fried Summer Squash
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Roasted Butternut Squash Tostadas with Avocado Lime Sauce
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
An easy and delicious Mexican inspired fall dinner!
Ingredients
- 4–5 cups cubed butternut squash, about 1 whole medium butternut squash
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- scant 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tostadas
- 1 (15 ounce) can refried beans, I like to use black refried beans
- 1 cup grated cheese, I used vegan cheese
- Fresh cilantro for garnish, if desired
Avocado Lime Sauce:
- 2 medium avocados, pitted and scooped out
- Juice of 2 limes
- 1 handful cilantro leaves
- 1/4 teaspoon salt, or to taste
- 1 1/2 cups water
Instructions
- Pre-heat oven to 400 degrees F. On a large baking sheet, toss together the cubed butternut squash, olive oil, spices, salt and pepper. Bake butternut squash until tender and starting to caramelize, about 40 minutes.
- Lay tostadas out on the baking sheet and spread with a scant 1/4 cup refried beans, heaping 1/4 cup roasted butternut squash and 1-2 tablespoons cheese. Bake tostadas until cheese is melted, 7-10 minutes. If using vegan cheese you may have to turn on the broiler for a minute.
- Make the sauce while tostadas are baking: add all ingredients to a blender, or food processor, and blend until creamy.
- Garnish tostadas with fresh cilantro and top with desired amount of avocado lime sauce.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner, Vegan, Gluten Free
How long does the sauce last in the fridge? Thanks!
Avocado doesn’t usually last too long so probably 2-3 days I would say
What’s the nutritional information for this recipe?
Hi Alyssia, I’ll try to get it posted soon 🙂
Oooh I haven’t seen the TJ’s vegan cheese yet.. Cheese is one of the only things I find hard to give up too (and ice cream!). I love making avocado sauces like the one you created here!
Ice cream is hard for me too, but I feel like it’s easier to find tasty vegan ice cream than tasty vegan cheese haha! Thanks, Nicole!
Oooo these look yummy! I hear you on the vegan cheese – it’s SO hard to find one that is decent! I will have to try the Trader Joe’s brand! Usually I just go without cheese to remain plant-based but sometimes a dish just NEEDS a cheese element!
Thank you! Yeah, sometimes I think no cheese at all is the way to go haha! Some of them just have such strange tastes!
Oh gosh, what a PERFECT use for all the butternut squash in full-on season! These tostadas MUST happen in my kitchen asap 🙂 Love that avocado lime sauce so much!