BUTTERNUT SQUASH PITA TOSTADAS
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Ingredients
  • 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)
Instructions
  1. Preheat oven to 425 degrees.
  2. Place squash face down on a lined baking sheet. Roast for 45 minutes.
  3. Remove squash from peel. In a bowl mix stir honey and mexican seasoning into squash.
  4. Toast pitas in oven for 10 minutes. Stir together black beans with 1 tablespoon lime juice and salt.
  5. In a separate bowl, whisk together 1 tablespoon lime juice and greek yogurt.
  6. Assemble tostadas by spreading butternut squash across pita.
  7. 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/