Pita Tostadas with Butternut Squash and Black Beans

As January is winding down, it's a good time to reflect on any goals that were set in anticipation of 2018. Our effort to eat less calories has been relatively successful, dinner is certainly our largest meal, but we're paying attention to how all of our meals are coming together as a whole. This recipe was bright, full of fiber and protein. Although the recipe calls for toasted pumpkin seeds as a garnish, Dave decided to toast the butternut squash seeds and they were just the right size to be used in place of pepitas.

The tostadas were a little difficult to eat since the base was larger than the size of tortilla typically used for tostadas. Otherwise, we thought these were great. The butternut squash is seasoned just right, and everything comes together nicely in the end. The Greek yogurt and avocado added a rich element which made this not need any cheese over the top. This was easy to make for dinner and certainly something I would make again in the future. 

Recipe from Camille Styles.

-1 butternut squash, split vertically and seeds removed
-extra-virgin olive oil
-1 teaspoon cumin
-1/2 teaspoon chili powder
-kosher salt, to taste
-1 tablespoon maple syrup
-4 pita breads (6-inch)
-1 can black beans, rinsed and drained
-juice from 2 limes, divided
-1/4 cup Greek yogurt
-2 avocados, sliced
-garnish: toasted pumpkin seeds

Preheat your oven to 400 degrees. Brush butternut squash halves with olive oil, and place flesh side down on a foil-lined baking sheet. Roast for about 45 minutes or until fork tender. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.

While the butternut squash is roasting, toss the black beans with half of lime juice and drizzle of olive oil and a pinch of salt.

Bake the pita breads for about 10 minutes until the outside is crispy, but the inside is warm.

Toss black beans with half of lime juice and drizzle of olive oil and a pinch of salt. Whisk together the yogurt and the rest of the lime juice.

On each pita, spread 1/4 of the butternut squash puree. Top with black beans, avocado, and the Greek yogurt. Garnish with pumpkin seeds and then enjoy.



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