Butternut Squash Pita Tostadas

An all-around winner for my family! With the perfect combination of flavor for each bite, I know this recipe will be on repeat this fall!

Serves 6-8

Ingredients:

1 large butternut squash, split vertically and seeds removed **read below for a small family tip!

(*Since I was cooking for my small family, I only ended up using half of the squash mixture and cut the rest of the recipe in half to make 4 servings, rather than 8. I baked both sides of the squash, used half to mash for our pitas, and then saved the other half to dice up and use as a side for the next day.) 

extra-virgin olive oil

1 teaspoon cumin

1/2 teaspoon chili powder

real salt, to taste

1 tablespoon maple syrup

6-8 whole wheat pita breads (6-inch)

1 can black beans, rinsed and drained

juice from 2 limes, divided

1/4 cup nonfat plain greek yogurt

2 avocados, sliced

garnish: chopped cilantro and pumpkin seeds

Instructions:

  1. Preheat oven to 400 degrees. Cut the butternut squash down the long way and scoop out seeds. Brush lightly with olive oil on all sides and place on foil-lined baking sheet, flesh side down. Bake for 45 minutes or until tender. Set aside and begin to let cool.
  2. Once cooled slightly, mash squash in a medium bowl together with cumin, chili powder, salt, and maple syrup. Mix well. 
  3. Turn off oven. As it cools, place pita bread on a baking sheet and bake for 5-8 minutes or until golden brown and slightly crispy on the edges. Remove from heat.
  4. While pita bread is in the oven, mix beans in a small bowl with half of lime juice and a pinch of salt. Drizzle olive oil over top and mix. In a separate small bowl, mix the other half of lime juice with yogurt, and add a little water if needed to get a consistency that can be drizzled. 
  5. On each toasted pita, spread a scoop of the butternut squash mixture, a scoop of black beans, and avocado slices. Drizzle with the yogurt mixture and garnish with cilantro and pumpkin seeds if desired. A pinch of salt for the top, and enjoy!!!

Recipe from www.camillestyles.com