Squash-and-Mushroom Tostadas

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Squash-and-Mushroom TostadasRecipe
Photo: Randy Mayor
Any combination of dried mushrooms will work here. We used a prepackaged mix that contains shiitake, wood ear, and porcini. To save time, you can substitute 1 1/3 cups canned pumpkin for the cooked, mashed squash.
6 servings


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1 cup mixed dried mushrooms
1 cup boiling water
1 tablespoon Dried-Chile Purée
2 poblano chiles
1 butternut squash, halved lengthwise (1 3/4 pounds)
3 tablespoons pine nuts, toasted and divided
1 tablespoon honey
1/2 teaspoon salt
6 (6-inch) corn tortillas


Combine the mushrooms and boiling water in a bowl; cover and let stand for 1 hour. Drain. Slice mushroom caps; discard stems. Combine mushrooms, Tomatillo Purée, and Dried-Chile Purée in a small nonstick skillet; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until thick. Keep warm.

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil for 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Slice each chile into 6 strips, and set aside.

Preheat oven to 350°.

Place squash halves, cut sides down, on a baking sheet; bake at 350° for 45 minutes or until tender. Cool; discard seeds and scoop out squash pulp. Combine squash pulp, 2 tablespoons pine nuts, honey, and salt in a microwave-safe bowl.

Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable).

Microwave squash mixture at high 30 seconds or until hot. Spread 1/4 cup squash mixture over each tortilla; top with 1/4 cup mushroom mixture. Arrange 2 chile strips over mushroom mixture; sprinkle with 1/2 teaspoon pine nuts.

Created date

October 2003

Nutritional Information

Calories 179
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 2.2 g
Protein 4.4 g
Carbohydrate 34.1 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 284 mg
Calcium 98 mg