How to cook butternut squash Martha Stewart?

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour .

What is the nutritional value of black bean tostadas?

Nutrition Facts Per Serving: 410 calories; calories from fat 32%; fat 14.4g; saturated fat 5.9g; mono fat 5.9g; poly fat 1.4g; protein 25.3g; carbohydrates 47.7g; fiber 7.2g; cholesterol 49mg; iron 3.7mg; sodium 858mg; calcium 264mg.

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How to cook butternut squash Paula Deen?

directions In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Can I eat tostadas on a diet?

The Big Picture. So as you can see it is easy to make a healthy meal out of tostadas . The tostada shell itself is a source of whole grains and can offer some important vitamins and minerals. This dish can also be made even healthier if topped with other nutritious ingredients like lean proteins and plenty of vegetables ...

Can diabetics eat tostadas?

But often, traditional tostadas with a fried tortilla are high in carbohydrates and sodium. This lower-carb black bean tostada recipe uses a lot of vegetables, incorporates plant-based proteins, and is low in carbohydrates. This makes it a balanced meal for those with type 2 diabetes !

Are black beans healthier than chickpeas?

Answer: All three beans, like other legumes, are great choices,supplying protein and dietary fiber as well as a variety ofvitamins and minerals. Black beans are slightly higher in fiberthan the other two choices and provide some extra magnesium , butgarbanzo beans (chickpeas) are a little higher in the B vitaminfolate.

Is it necessary to peel butternut squash before cooking?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

How does Jamie Oliver cook butternut squash?

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Butternut Squash Black Bean Tostada Recipe (2024)

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Halloween is on Wednesday and we are ready. We have our pumpkins, candy, and Caleb’s costume is laid out and ready to go. Josh and I are boring parents and not dressing up. Ok, I am the boring parent. Josh keeps begging me to dress up with him, but I think my daily costume of yoga pants and no make-up is scary enough:)

I already have our Halloween dinner planned out too. I am making Butternut Squash Black Bean Tostadas for dinner. The orange butternut squash, black beans, and blue corn tortillas make this a festive meal for Halloween night. Plus, it is a healthy meal so we can eat more candy. It’s all about balance:)

Tostadas are one of our favorite meals. We probably eat tostadas once a week, either tofu, sweet potato, black bean and mango, or these butternut squash tostadas. We never get tired of tostadas for dinner. I love that they are easy to make and full of flavor.

To make the Butternut Squash Black Bean Tostadas, I roast the butternut squash in the oven with a little olive oil, cumin, fresh lime juice, salt, and pepper. I bake the corn tortillas until they are nice and crisp-no frying is necessary! I used blue corn tortillas because I wanted them to look “spooky” for Halloween. If you can’t find blue corn tortillas, yellow or corn tortillas will work just fine.

Butternut Squash Black Bean Tostadas

An easy and healthy fall meal! Feel free to add your favorite toppings to the tostadas-go crazy!

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Ingredients

For the Tostada Shells:

6 blue corn tortillas
Cooking spray
Salt

For the Butternut Squash:

1 medium butternut squash peeled, seeded and cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon lime juice
Salt and black pepper to taste

For the Creamy Avocado Dressing:

2 ripe avocados peeled and seeded
1/2 cup low-fat buttermilk
2 cloves garlic minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper to taste

Tostada Toppings:

2 15 ounce cans black beans, rinsed, drained, and heated
1 small red onion diced
1/2 cup pepitas
Chopped Lettuce

Instructions

1. To make the baked tostada shells, preheat the oven to 400 degrees F. Spray each side of the corn tortillas with cooking spray. Season with salt. Place tortillas on a large baking sheet and bake until tostadas are lightly browned and crisp on one side, about 3-5 minutes. Remove from oven and flip the tortillas. Place back in the oven and cook until lightly browned and crisp on the other side, about 3-5 minutes. Set aside.
2. In a large bowl, add the butternut squash, olive oil, cumin, lime juice, salt, and pepper. Toss until squash is well coated. Spread the squash out in a single layer on a large baking sheet. Place in the 400 degree F oven and roast until the squash is tender and starts to caramelize on the edges, about 30-35 minutes.
3. While the squash is roasting, make the creamy avocado dressing. Combine the avocados, buttermilk, garlic, cilantro, green onion, jalapeño, lime juice, cumin, salt, and pepper in a blender or food processor and blend until smooth.
4. To assemble the tostadas, top a crispy corn tortilla with butternut squash, black beans, red onion, lettuce, and pepitas. Drizzle the creamy avocado dressing on top. Serve immediately.
Note-if you can't find blue corn tortillas, use yellow or white corn tortillas. Also, feel free to add your favorite toppings to the tostadas: cheese, salsa, black olives, etc.

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