BUTTERNUT SQUASH PITA TOSTADAS
- 1 butternut squash, halved
- ½ teaspoon honey
- ½ teaspoon taco seasoning
- 6 pitas
- 15 ounces black beans
- 2 tablespoons lime juice, divided
- A dash of salt
- ¼ cup greek yogurt
- 1 avocado, sliced
- Cilantro
- ½ pound chicken, cooked and shredded (optional)
- Preheat oven to 425 degrees.
- Place squash face down on a lined baking sheet. Roast for 45 minutes.
- Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash.
- Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt.
- In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.
- Assemble tostadas by spreading butternut squash across pita.
- Top with black beans, avocado, cilantro, shredded chicken (optional), and yogurt sauce.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/09/08/butternut-squash-pita-tostadas/
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