Ambercup squash is a bright orange, round variety of winter squash that somewhat resembles a pumpkin. It’s one of the sweeter squashes, which pairs well here with the dish’s spicy Latin flavors. Try substituting any sweet winter squash if ambercup is not available in your area. This recipe comes to us from S. Duquet of Exploits of a Vegan Wannabe.
- 5-6 tostada shells
- 2 cups cooked ambercup (or any other like butternut, delicata, turbana) squash*
- 2 tsp taco seasoning of your choice or cumin and garlic powder
- 1 can organic pinto beans drained and rinsed
- 1 tbsp. canned diced jalapenos
- guacamole, to taste
- cilantro, to taste
- sliced black olives, to taste
*for tips on cooking squash, visit Exploits of a Vegan Wannabe.
Warm tostada shells in a 200 degree oven while you assemble the other ingredients.
In a saucepan heat squash, taco seasoning and 2 tbsp. water until heated thoroughly and creamy enough to spread.
In a second saucepan heat beans, jalapenos and 4-5 tbsp. water until heated thoroughly. Mash with a potato masher and cook until creamy enough to spread or dollop.
Assemble tostadas and enjoy.
Ambercup Squash Tostadas
Servings per Recipe: 2Amount per Serving
Calories from Fat: 195
Total Fat: 21g
Saturated Fat: 5g
Dietary Fiber: 16g
Vitamin A: 300%
Vitamin C: 59%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.