Dinner

Roasted Squash Tostadas

Winter squash makes a tasty tostada. If you like, turn these into brunch tostadas by topping them with a fried egg.

Prep Time

Servings

1 medium acorn, butternut, kabocha or other winter squash, halved and seeds removed (1)

2 Tbsp canola oil plus more for frying (30 mL)

1/4 tsp salt (1 mL)

8 fresh corn tortillas (8)

1/2 cup chopped cilantro (125 mL)

1/3 cup sour cream (75 mL)

2 Tbsp lime juice (30 mL)

1 jalapeño pepper, seeded and chopped (1)

1 garlic clove, peeled (1)

1/4 tsp salt (1 mL)

1/2 cup grated Cotija cheese or crumbled feta (125 mL)

1/4 cup thinly sliced red onion (60 mL)

Preheat oven to 425°F (220°C)
Place squash on a parchment-lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil, sprinkle with salt, and roast for 30-45 minutes, until tender and golden.
Meanwhile, add a 1/2-inch (1.3 cm) of canola oil to a heavy, shallow pot or Dutch oven and heat to 350°F (175°C), or until an edge of a tortilla sizzles when dipped in.
Fry tortillas for about 1 minute, turning with tongs, until golden and crisp. Transfer to a paper towel-lined plate.
In a blender, pulse cilantro, sour cream, lime juice, jalapeño, garlic, and salt until smooth.
To assemble, spread a generous spoonful of sauce over tortilla and top with roasted squash, onion, and cheese. Serve right away.

Ingredients

1 medium acorn, butternut, kabocha or other winter squash, halved and seeds removed (1)

2 Tbsp canola oil plus more for frying (30 mL)

1/4 tsp salt (1 mL)

8 fresh corn tortillas (8)

1/2 cup chopped cilantro (125 mL)

1/3 cup sour cream (75 mL)

2 Tbsp lime juice (30 mL)

1 jalapeño pepper, seeded and chopped (1)

1 garlic clove, peeled (1)

1/4 tsp salt (1 mL)

1/2 cup grated Cotija cheese or crumbled feta (125 mL)

1/4 cup thinly sliced red onion (60 mL)

Did you know?

21.2 million acres of canola were grown by more than 43,000 Canadian farmers in 2022.

Did you know?

Canola was developed in Canada in the 1970s? Its very name is a contraction of “Canadian” and “ola”, signifying oil.

Directions

Preheat oven to 425°F (220°C)
Place squash on a parchment-lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil, sprinkle with salt, and roast for 30-45 minutes, until tender and golden.
Meanwhile, add a 1/2-inch (1.3 cm) of canola oil to a heavy, shallow pot or Dutch oven and heat to 350°F (175°C), or until an edge of a tortilla sizzles when dipped in.
Fry tortillas for about 1 minute, turning with tongs, until golden and crisp. Transfer to a paper towel-lined plate.
In a blender, pulse cilantro, sour cream, lime juice, jalapeño, garlic, and salt until smooth.
To assemble, spread a generous spoonful of sauce over tortilla and top with roasted squash, onion, and cheese. Serve right away.

Nutritional Analysis

Calories

287

Total Fat

17.4 g

Saturated Fat

3.4 g

Cholesterol

12 mg

Sodium

236 mg

Carbohydrates

30.8 g

Fiber

4.1 g

Protein

5 .1 g

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When you get to know Canadian Canola, you just might fall in love.