Spicy Butternut and Black Bean Tostada
While these tostadas do require a bit of time in order to allow the butternut squash to roast, this dish is ultimately simple and delicious with balance and savory sweetness and just a bit of spicy heat. The various components of the tostada can be made ahead of time but once it’s assembled, it’s best if it’s eaten right away.
We chose Spicy Pumpkin Pie Spice for this because, despite pumpkin spice’s reputation as an enhancement for sweets and desserts, it’s perfect for savory dishes, too. Particularly now that we’ve added a spicy element to the blend. It’s still got that woodsy, sweet, comforting warmth, but with the addition of chile peppers it brings those characteristics to the dinner table.
2-3 pound butternut squash or other orange-fleshed winter squash
2 Tablespoons Spicy Pumpkin Pie Spice
1 teaspoon Mexican Oregano
1/2 teaspoon Kosher Salt
2 1/2 Tablespoons olive oil, divided
2, 15-ounce cans black beans, drained and rinsed
1/3 cup mild tomatillo salsa or salsa verde
8, 6-inch corn or flour tortillas
1/2 cup pico de gallo
1/4 cup red onion, cut in a small dice
1 small, ripe avocado, peeled and chopped
Sliced radishes, chopped cilantro, or jalapeno rings, to garnish
1. Preheat oven to 400°F. Peel and chop butternut squash into 1/2-inch dice.
2. Put chopped butternut squash into a large bowl. Toss with Spicy Pumpkin Pie Spice, Mexican Oregano, Kosher Salt, and up to 2 Tablespoons olive oil, so all pieces of squash are evenly coated. Lay evenly on a rimmed baking sheet and place in the oven. Bake for 25-30 minutes, flipping once half way through.
3. While squash roasts, drain and rinse black beans. Put in a medium saucepan with tomatillo salsa. Mash beans and salsa as they warm up over medium heat. Leave beans chunky, do not mash into a smooth paste.
4. When squash is soft and cooked through, remove from the oven but leave the oven on. Lightly brush tortillas on both sides with olive oil and place on another baking sheet. Put in the oven for 5-8 minutes. Check after 3 minutes and if they’re starting to brown, flip tortillas once. Note: flour tortillas may puff when browning in the oven; you can poke a hole in them to prevent the puffiness.
5. Remove tortillas from the oven and let cool for 1-2 minutes.
6. When tortillas are cool enough to handle, layer each tortilla with mashed black beans. Then add a layer of seasoned butternut squash. Top with pico de gallo, avocados, red onions, and your preferred garnishes. Eat right away!
