Butternut Squash and Chorizo Tostadas

Name: Butternut Squash and Chorizo Tostadas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 batch refried black beans; 946 milliliters butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces; 1 teaspoon chipotle chili powder; 227 grams chorizo, casings removed; 59 milliliters cilantro; 0 teaspoons cinnamon; 12 smalls corn tortillas; 1 teaspoons cumin, toasted and ground; 2 cloves garlic; 1 Tbsp oil; 1 small onion, diced; 59 milliliters queso fresco (or feta), crumbled; 59 milliliters red onions, diced; 4 servings salt to taste

You can never have too many hor d'oeuvre recipes, so give Butternut Squash and Chorizo Tostadas a try. Watching your figure? This gluten free recipe has 563 calories, 22g of protein, and 30g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up queso fresco, cumin, onions, and a few other things to make it today. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30-40 minutes.

Ingredients you will need

Chili Powder

Cinnamon

Spread

Squash

Cumin

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Heat the oil in a pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and saute until tender, about 5-7 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant, about a minute.

Ingredients you will need

Garlic

Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Oven

Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.

Ingredients you will need

Refried Beans

Queso Fresco

Red Onion

Tortilla

Cilantro

Chorizo

Spread

Squash

Equipment

Baking Sheet

Oven

Frying Pan

Ingredients

Servings:

batch refried black beans 946milliliters

butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces 1teaspoon

chipotle chili powder 227grams

chorizo, casings removed 59milliliters

cilantro 0teaspoons

cinnamon 12smalls

corn tortillas 1teaspoons

cumin, toasted and ground 2cloves

garlic 1Tbsp

oil 1small

onion, diced 59milliliters

queso fresco (or feta), crumbled 59milliliters

red onions, diced 4servings

salt to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.