Pita Tostadas with Butternut Squash, Black Beans and Avocado
1 butternut squash, split vertically and seeds removed Extra-virgin olive oil 1 tsp cumin ½ tsp chili powder Salt, to taste 1 tbsp maple syrup 4 pita breads (6-inch) 1 can black beans, rinsed and drained Juice from 2 limes, divided ¼ cup Greek yogurt 2 avocados, sliced Garnish: chopped cilantro or chives
1. Preheat oven to 400 F. 2. Brush butternut squash halves with olive oil, and place flesh side down on a foil-lined baking sheet. Roast until very tender when pierced with a fork, about 45 minutes. 3. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup and salt. 4. Place pita breads on a baking sheet and bake in the preheated oven for about 10 minutes, until golden brown and crispy on the edges but still chewy in the centre. Remove and set aside. 5. Toss black beans with half of the lime juice, a drizzle of olive oil and a pinch of salt. 6. Whisk together yogurt with other half of lime juice and a pinch of salt. Add a little water if needed, until it’s a consistency that can be drizzled. 7. On each toasted pita, spread a scoop of mashed butternut squash, a scoop of black beans and a few slices of avocado. Drizzle with the lime yogurt, then garnish with cilantro, chives or chili powder.