Roasted Butternut Squash Tostadas with Avocado Lime Sauce

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dinner, Vegan, Gluten Free


An easy and delicious Mexican inspired fall dinner!


  • 45 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


  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.