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Roasted Squash Tostadas

A recipe by Julie Van Rosendaal

Roasted Squash Tostadas

Total Time:

1hrs 15mins





Skill Level:



  • 1 acorn, butternut, kabocha or other winter squash
  • canola oil, for cooking
  • salt, to taste
  • 8 Las Tortillas fresh corn tortillas
  • ½ bunch cilantro, plus extra for garnish
  • juice of 1 lime
  • 1 jalapeño pepper, seeded and chopped
  • 1 garlic clove, peeled
  • ½ cup mayonnaise, sour cream or a combination
  • ¼ cup thinly sliced purple or green onion
  • cup grated Cotija cheese or crumbled feta or goat cheese

How to Make It

Preheat the oven to 450˚F. Halve the squash, scoop out the seeds and place on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and roast for 45-60 minutes, depending on the type and size of the squash, until tender and turning golden.

Meanwhile, set a heavy skillet over medium-high heat and add about half an inch of canola oil.When the oil is hot—the edge of a tortilla should sizzle when dipped in—fry the tortilla wedges for 1-2 minutes, turning with tongs or a slotted spoon as needed, until golden and crisp. Transfer to a paper towel-lined plate. In a blender, pulse the cilantro, lime juice, jalapeño, garlic, mayonnaise and a pinch of salt until smooth. To assemble the tostadas, spoon some soft roasted squash onto each tortilla, top with cojita cheese, onion and cilantro sauce.

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