Roasted Chicken and Butternut Squash Tostadas
Served on a cripsy, freshly fried homemade shell, these roasted chicken-butternut squash tostadas are piled high with an assortment of delicious toppings.
Servings 8 tostadas
Calories 165kcal
Ingredients
- 8 tostada shells preferably homemade
- ½ cup refried black beans
- 1 butternut squash halved and seeded
- Salt and pepper
- 1 tablespoon olive oil
- ½ cup red enchilada sauce preferably homemade
- ½ cup shredded roasted chicken
- ½ cup grated smoked cheddar cheese
- Mexican crema or sour cream for topping
- 1-2 avocados cubed, for topping
- Chopped fresh cilantro for topping
- 1-2 limes cut into wedges, for serving
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1tostada | Calories: 165kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Cholesterol: 21mg | Sodium: 238mg | Sugar: 8g