Squash-and-Mushroom Tostadas

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.4g
  • Carbohydrate: 34.1g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 284mg
  • Calcium: 98mg

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

Preparation

  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.
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