ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Squash-and-Mushroom Tostadas

Photo: Randy Mayor
Yield 6 servings
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.

Ingredients

  • 1 cup mixed dried mushrooms
  • 1 cup boiling water
  • 3/4 cup Tomatillo Purée
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

  3. 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.

  4. Preheat oven to 350°.

  5. 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.

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

  7. 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.