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Butternut Squash and Chorizo Tostadas

Butternut Squash and Chorizo Tostadas

It some times seems like the struggle to find more space in the freezer is never ending! The next item to be used was a half finished package of corn tortillas and the first thought that came to mind was to use them in some kind of tostada. A tostada is basically a tortilla that is toasted until crispy and then topped with various things and since the tortillas are toasted it is a great way to use them when they are passed their prime. While I was thinking about what kind of tostadas to make I noticed the butternut squash that was sitting on my counter and all of a sudden butternut squash and chorizo tostadas were on the menu and looking perfectly seasonal!

I started out by roasting the butternut squash to bring out it's natural sweetness but not before coating it in smokey chipotle chili powder along with some cumin and a hint of cinnamon. The chorizo is a Mexican style fresh pork sausage that I cooked along with some onions and garlic to fill out the body of the tostadas toppings. Since tostadas are toasted and not rolled or wrapped, it can be kind of challenging to keep all of the toppings on as you eat it so it is always good to include an ingredient that will help hold things on like some thick and creamy refried bean or guacamole. Since black beans go really well with squash in Mexican style dishes like this I decided to go with black bean refried beans to hold things together. I finished the tostadas off with some crumbled queso fresco, diced red onion and cilantro.

The chipotle butternut squash and chorizo tostadas were amazing! What a great combination of flavours and textures! The sweet, smoky and spicy roasted butternut squash worked really well with the spicy chorizo and the cinnamon added a hint of exotic to the mix. The creamy refried beans was a nice foil to all of the flavours of the other toppings and rounded things out nicely indeed! I think that I might just be enjoying some of the leftovers for breakfast tomorrow morning!

Butternut Squash and Chorizo Tostadas

Butternut Squash and Chorizo Tostadas

These tasty toastadas with smoky chipotle chili and cinnamon roasted butternut squash and chorizo on black refried beans are sure to hit the spot and they are perfect in the fall.


Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Printable Recipe
Ingredients
  • 4 cups butternut squash (or pumpkin), peeled, seeded and cut into 1/2 inch pieces
  • 1 tablespoon oil
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin, toasted and ground
  • 1/4 teaspoon cinnamon
  • salt to taste
  • 1/2 tablespoon oil
  • 1/2 pound chorizo, casings removed
  • 1 small onion, diced
  • 2 cloves garlic
  • 12 small corn tortillas
  • 1 tablespoon oil
  • 1 batch refried black beans
  • 1/4 cup red onions, diced
  • 1/4 cup queso fresco (or feta), crumbled
  • 1/4 cup cilantro
Directions
  1. Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30-40 minutes.
  2. Heat the oil in a pan over medium heat.
  3. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and cook until fragrant, about a minute.
  6. Brush the tortillas lightly in oil and bake in a preheated 350F oven until golden brown and crispy, about 3-5 minutes per side.
  7. Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.

Similar Recipes:
Chipotle Lime Shrimp Tostadas
Seven Layer Dip Cornmeal Pancakes
Squash Chili Mole
Chipotle Squash Fritters
Butternut Squash and Chorizo Tostadas
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema

15 comments:

priscilla said...

this sounds really good, a nice change from the recipes i've often seen using butternut squash :)

i don't know why it took me so long to discover your blog! awesome to see what you cook up, all the grilled cheese variations look so good. looking forward to reading more of your cooking adventures!

motherrimmy said...

I love the hint of cinnamon. I recently started adding it to chili recipes along with a little cocoa and the flavor is amazing. Terrific recipe!

Girlie Blogger said...

Yum! Squash! One of my favorite things to eat.
http://www.thegirlieblog.com
http://www.geekettegazette.com

Rosa's Yummy Yums said...

That looks magnificent and delicious!

Cheers,

Rosa

Purabi Naha said...

What a yummy tostada with butternut squash and chorizo! Loved this recipe. I am fond of food and I think there is a lot to learn from you! Your photography is praiseworthy too. Do you have a facebook page? Please feel free to follow my blog as well as my FB page (Cosmopolitan Currymania)and I'll follow your wonderful blog as well!!
http://cosmopolitancurrymania.blogspot.com

Joanne said...

I am going to be craving these all day now! Got to get to the store!

The Duo Dishes said...

Sweet and spicy. Delicious. You could whip up great quesadillas too!

Cajunlicious said...

Wow Kevin, I am dolling over her, this looks fantastic!

rick vancleave said...

Kevin this looks amazing. thanks for sharing
http://feeds.feedburner.com/elise/simplyrecipes

Delishhh said...

This sounds and looks very good! Nice work as alaways!

Cara said...

I love combining spicy chorizo with sweet butternut, I've done it a lot this season too :) yum!

Dining Alone said...

What a totally awesome flavor combo, I am definitely marking this to try!

K. Tokar said...

These look deslish! I love finding new ways to use butternut squash! Def. trying this!

Anonymous said...

My grocery store was out of butternut squash so I made this with yams. It was delicious and i have made is several time since, thanks for a great recipe!

Kevin said...

Anonymous: Yams would be really good as well!

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