I love Mexican food, but of course, I want all things loaded with cheese, sour cream and wrapped in a flour tortilla. Usually, when I’m out it’s harder for me to have self-control and make healthy decisions. I’m obviously hungry when we get to a restaurant and then I see all the unhealthy options described on the menu. Which then usually seduces me to the bad side. So I try to make healthy versions at home of the bad stuff I like to eat when I’m out.
Another favorite I have is butternut squash, I love all squash really. But let’s be honest winter squash > summer squash. Toss that with some fajita style veggies and spices, put it on a tostada shell and I’m in love. Obviously topped with avocado 🙂
Butternut Squash Tostadas
- 2 tablespoons olive oil
- 1 medium butternut squash, diced
- 1 red pepper, sliced
- 1 sweet onion, sliced
- 1 clove garlic
- 1/2 cup corn (fresh is best but if that’s not available frozen or canned work)
- 1 jalapeno, diced
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper (optional)
- salt and pepper to taste
- 1 lime
- 4-6 tostada shells
- 1 avocado, diced or sliced
- Heat a large heavy-bottomed pot or pan on medium heat with 1 tablespoon of olive oil.
- Toss the butternut squash, red pepper, and onion, with 1 tablespoon olive oil, salt, and pepper in a large bowl.
- When the pan is hot put the veggies in and saute for about 15 – 20 mins. You want the squash to be soft and the onions to be a bit caramelized.
- Add in the garlic, corn, jalapeno, cumin, chipotle chili powder, and cayenne, and saute for 2 more mins.
- Remove from heat, and stir in lime juice
- Assemble on tostada shell, top with avocado and enjoy.