Chorizo-Spiced Squash Tostadas
Roasted squash rings get tossed in chorizo spices and piled onto tostadas for a fun, crunchy meal. You can also serve them on buns to make tortas, or stuff them into fried shells or soft tortillas to make tacos. With proper frying temperature, all eight tortillas absorb barely 1 tablespoon of sunflower oil total; to save time, you can use store-bought tostada shells. flip it as needed. When the tortilla is ready, lift it out of the oil and gently shake to let as much excess oil drip off as possible. Drain on the towel-lined plate, and repeat with the remaining tortillas.
In the same bowl you used for the squash, whisk together the remaining olive oil, lime juice, ground ancho, garlic powder, onion powder, salt, smoked paprika, cumin, allspice, cinnamon and cloves. Return the squash to the bowl and gently toss to coat the squash in the spice mixture.
Smear 3 tablespoons of refried beans on each tostada. Divide the squash pieces among the tostadas and top with avocado slices, salsa and cilantro. Serve warm.
Storage note: The spicecoated roasted squash can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost, if needed, and rewarm in the microwave or in a 300-degree oven. The fried tortillas can be cooled and stored at room temperature in a zip-top bag for up to 3 days.
Makes 4 servings
11⁄2 pounds acorn squash 2 tablespoons extra-virgin olive oil, divided
2 cups sunflower oil 8 (6-inch) corn tortillas 2 tablespoons fresh lime juice
11⁄2 teaspoons ground ancho chiles (may substitute chili powder)
1 teaspoon garlic powder 1 teaspoon onion powder
3⁄4 teaspoon fine sea salt
⁄2 teaspoon smoked paprika
1
1⁄2 teaspoon ground cumin
1⁄8 teaspoon ground allspice
⁄8 teaspoon ground
1
cinnamon
1⁄8 teaspoon ground cloves 1 (15-ounce) can no-saltadded refried beans, warmed (may substitute 11⁄2 cups mashed or pureed cooked beans)
Flesh of 2 avocados, sliced
⁄2 cup homemade or
1
store-bought salsa of your choice
(such as Frontera brand) Cilantro leaves or sprigs, for garnish (optional)
Position a rack in the middle of the oven and preheat to 400 degrees.
Line a plate with a clean dish towel.
Halve the squash lengthwise, scoop out and discard the seeds (or save for another use), and cut the unpeeled squash into 1⁄2-inch halfrings.
In a large bowl, toss the squash with 1 tablespoon of olive oil. Arrange on a large rimmed baking sheet in a single layer, and roast for 10
minutes. Flip the pieces and continue roasting for about 5 minutes, or until the squash is cooked through and golden brown. Let the squash cool in the pan.
Meanwhile, in a 4-quart saucepan over medium-high heat, heat the sunflower oil until it reaches 375 degrees on an instant-read thermometer. Fry the corn tortillas, one at a time, until deep golden brown and crisp, 1 to 2 minutes. Use tongs to keep each tortilla submerged as it fries, and
Per serving: 514 calories, 25 g total fat, 3 g saturated fat, 0 mg cholesterol, 655 mg sodium, 67 g carbohydrates, 15 g dietary fiber, 4 g sugar, 12 g protein