Squash-and-Mushroom Tostadas

Name: Squash-and-Mushroom Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 794 grams butternut squash, halved lengthwise; 6 6-inchs (6-inch) corn tortillas; 1 Tbsp Dried-Chile Purée; 1 Tbsp honey; 237 milliliters mixed dried mushrooms; 3 Tbsps pine nuts, toasted and divided; 2 poblano chiles; 1 teaspoons salt; 177 milliliters Tomatillo Purée; 237 milliliters boiling water

Squash-and-Mushroom Tostadas is a gluten free, dairy free, and vegetarian hor d'oeuvre. One serving contains 185 calories, 5g of protein, and 5g of fat. This recipe serves 6. A mixture of poblano chiles, pine nuts, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine the mushrooms and boiling water in a bowl; cover and let stand for 1 hour.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Drain. Slice mushroom caps; discard stems.

Ingredients you will need

Mushrooms

Combine mushrooms, Tomatillo Pure, and Dried-Chile Pure in a small nonstick skillet; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until thick. Keep warm.

Ingredients you will need

Mushrooms

Tomatillos

Chili Pepper

Equipment you will use

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

Place chiles on a foil-lined baking sheet; broil for 10 minutes or until blackened, turning occasionally.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Slice each chile into 6 strips, and set aside.

Ingredients you will need

Chili Pepper

Seeds

Preheat oven to 35

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Oven

Place squash halves, cut sides down, on a baking sheet; bake at 350 for 45 minutes or until tender. Cool; discard seeds and scoop out squash pulp.

Ingredients you will need

Squash

Seeds

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Baking Sheet

Oven

Combine squash pulp, 2 tablespoons pine nuts, honey, and salt in a microwave-safe bowl.

Ingredients you will need

Pine Nuts

Squash

Honey

Salt

Equipment you will use

Microwave

Bowl

Place tortillas directly on middle rack in oven.

Ingredients you will need

Tortilla

Equipment you will use

Oven

Bake at 350 for 7 minutes (tortillas should be slightly pliable).

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Tortilla

Equipment you will use

Oven

Microwave squash mixture at high 30 seconds or until hot.

Ingredients you will need

Squash

Equipment you will use

Microwave

Spread 1/4 cup squash mixture over each tortilla; top with 1/4 cup mushroom mixture. Arrange 2 chile strips over mushroom mixture; sprinkle with 1/2 teaspoon pine nuts.

Ingredients you will need

Pine Nuts

Mushrooms

Tortilla

Spread

Squash

Chili Pepper

Equipment

Ingredients

Servings:

794grams

butternut squash, halved lengthwise 66-inchs

(6-inch) corn tortillas 1Tbsp

Dried-Chile Purée 1Tbsp

honey 237milliliters

mixed dried mushrooms 3Tbsps

pine nuts, toasted and divided 2

poblano chiles 1teaspoons

salt 177milliliters

Tomatillo Purée 237milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.