ROASTED BUTTERNUT SQUASH TOSTADAS

ROASTED BUTTERNUT SQUASH TOSTADAS

ROASTED BUTTERNUT SQUASH TOSTADAS

SCENE: 

Meatless Monday! It's the carnivore's dilemma. How do I consume more fruits and vegetables when I really want to annihilate a steak? In an effort to enjoy a more plant based diet, I've decided to jump on the meatless monday bandwagon. We eat meat or fish most nights at our house, if not all. Let's start with one night dedicated to vegetables, grains, and legumes and go from there. Tonight we're having roasted squash tostadas! Yesterday I made a big pot of black beans. You can use canned black beans instead if you don't have fresh. The roasted veggies rock in this recipe and the cashew crema elevates it to another level!  This recipe is simple, savory, delicious, and healthy. Enjoy!

SONG: 

Blue Train
I'm a huge Coltrane fan and the rhythm matched my mood when assembling the tostadas

INGREDIENTS
2 c cubed butternut squash
1 c cubed sweet potato
2 c black beans
1/2 c yellow onion
1/2 c baby kale
1/2 tb chili powder
1/2 tb cumin
1/4 tb onion powder
1/4 tb garlic powder
1/4 ts paprika
1 ts salt
1 ts pepper
Tostada shells
Cilantro
Avocado
Pomegranate seeds
Green salsa (salsa verde)

CASHEW CREMA
1/2 c cashews
1/2 ts cumin
1/3 c lime juice (juice from 3 limes)
1/4 c water
1/2 ts salt


PROCESS
-Preheat oven to 400 degrees
-Soak the raw cashews in a bowl of water for one hour
-Make the spice rub combining chili powder and the next 6 ingredients
-Toss the butternut squash and sweet potato cubes in the spice mixture (there will be some leftover)
-Spread the spiced vegetables on a baking sheet, drizzle with olive oil and roast for 40 minutes
-Drain the cashews
-Make the cashew crema combining all of the ingredients in a food processor. Add more salt to taste
-Chop onion, avocado, and cilantro
-Heat black beans
-Assemble the tostadas
-Layer black beans, kale, roasted veggies, onions, cilantro, avocado, pomegranate seeds
-Drizzle with cashew crema
-Add your favorite green salsa (salsa verde)

Enjoy!

Oxx,
Carly