Served on a cripsy, freshly fried homemade shell, these roasted chicken-butternut squash tostadas are piled high with an assortment of delicious toppings.
8 tostada shells, preferably homemade
1/2 cup refried black beans
1 butternut squash, halved and seeded
Salt and pepper
1 tablespoon olive oil
1/2 cup red enchilada sauce, preferably homemade
1/2 cup roasted chicken, shredded
1/2 cup smoked cheddar, shredded
Mexican crema or sour cream, for garnish
1-2 avocados, cubed, for garnish
1-2 limes, sliced, for garnish
Fresh cilantro, chopped, for garnish
- Heat oven to 425 degrees. Brush butternut squash halves with olive oil, sprinkle with salt and pepper, and place in a pan with about half an inch of water. Roast until a fork easily pierces the squash. A small squash should take about 45 minutes while a large squash generally takes about an hour.
- When cool enough to handle, scoop the butternut squash into a food processor and blend until smooth.
- On tostada shells, spoon a tablespoon each of refried black beans, butternut squash puree, enchilada sauce, chicken and smoked cheddar. To melt the cheese, place under the broiler. This shouldn't take long --- just about a minute or so, depending on your oven, so watch carefully.
- Garnish with Mexican crema or sour cream, avocado cubes, lime slices and cilantro. Enjoy!
- Store-bought rotisserie chicken works well and is quick and easy. Alternatively, I love this apple cider spatchcock chicken recipe I shared on Recipes Worth Repeating.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Main Dish
- Method: Roast and Broil
- Cuisine: Mexican
- Serving Size: 1 tostada
- Calories: 165
- Sugar: 8
- Sodium: 238
- Fat: 7
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 9
- Cholesterol: 21
Keywords: tostadas, butternut squash tostadas, chicken tostadas