- 5 flour tortillas
- 3 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. salt
Butternut Squash Topping
- 1 medium butternut squash
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 3 tomatoes, seeded and chopped
- 1 small bunch cilantro, chopped
- 1/4 cup grated cotija cheese
- 2 Tbsp. olive oil
- Lightly brush tortillas with olive oil on each side and sprinkle with salt and chili powder. Arrange tortillas on parchment lined baking sheet and bake at 375°F for 8 minutes or until crispy, flipping tortillas half way through.
- Bring a medium sized pot of water to a boil. Cut butternut squash into sections and boil for 5 minutes. Remove squash, cool, peel, remove seeds and dice squash into medium sized pieces.
- Heat two tablespoons of oil in a medium sized skillet over medium heat. Add half of the onions and the garlic. Reserve the remaining onion for topping. Cook onions until tender. Add butternut squash and mix, heat for an additional minute and remove from stove.
- Divide butternut squash mix evenly between tostadas. Top with the remaining onion, chopped tomatoes, cilantro and grated cotija cheese.