Ambercup Squash Tostadas

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.

Serves 2.

  • 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.

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Nutrition Information

Ambercup Squash Tostadas

Servings per Recipe: 2

Amount per Serving

Calories:  505

Calories from Fat:  195

Total Fat:  21g

Saturated Fat:  5g

Cholesterol:  0mg

Sodium:  1788mg

Carbohydrates:  69g

Dietary Fiber:  16g

Protein:  14g

Sugars:  7g

Vitamin A:  300%

Vitamin C:  59%

Calcium:  19%

Iron:  34%

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