Roasted Butternut Squash Tostadas with Avocado Lime Sauce

These Roasted Butternut Squash Tostadas are a delicious and easy Mexican inspired fall dinner!

Happy Thursday!  Is it just me or has it felt like this week has just creeped by?  On Monday I kept thinking it was Tuesday 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 one of my favorite fall/winter meals.  They’re so easy to make and the butternut squash can even be roasted ahead of time for a really quick meal.  I also found out that Eli loves roasted butternut squash, so I will be making these often this season 🙂

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 really just 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 all together 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 and it balances the flavors out perfectly!  It also add a nice color 🙂

I’ve been trying to eat more plant based lately and cheese is something I’ve really been stuggling with.  It’s hard to find a vegan cheese that has a great flavor, texture and melts well.  So far, I’ve really been enjoying the Trader Joe’s brand of vegan cheese.  It’s melting capability is what I like the most about it.  When the tostadas are almost finished, I just turn on the broiler for a minute and it becomes so melty and creamy!

Roasted Butternut Squash Tostadas with Avocado Lime Sauce

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★★★★★

5 from 1 reviews

• Author: She Likes Food
• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

An easy and delicious Mexican inspired fall dinner!

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. Make the sauce while tostadas are baking: add all ingredients to a blender, or food processor, and blend until creamy.
4. 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

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