Fall is squash season, so let these hardy delights be the star of the show. Squashes come in myriad varieties and can be generally divided between summer, fall or winter varieties. Fall and winter …
Fall is squash season, so let these hardy delights be the star of the show. Squashes come in myriad varieties and can be generally divided between summer, fall or winter varieties. Fall and winter squash have hard skins that give way to colorful, vitamin- and antioxidant-rich flesh. Depending on the type of squash, the skin may or may not need to be peeled. Kabocha squash is one variety that can be eaten unpeeled.
These vegetarian tostadas replace a traditional protein, such as fish or chicken, with kabocha squash and pile on the usual fixings, including smashed black beans, a bright slaw and lime crema. Each component is well seasoned with a smattering of Southwest spices to ensure layers of flavor in every bite. The components can be prepared in advance and the beans lightly reheated before assembling.
Prepare the squash: Halve the squash, cut off the stem and scoop out the seeds. Cut the squash into 1/2-inch-thick half-moons. Place the squash in a bowl with the oil and toss to coat. Add the spices and toss to coat. Spread the squash on a rimmed baking sheet lined with parchment. Bake in the oven until charred and tender, about 25 minutes, flipping once.While the squash is roasting, prepare the beans. Heat the oil in a skillet. Add the garlic and saute until fragrant, about 15 seconds.
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