Butternut squash tostadas with coriander coleslaw
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Try this twist on a classic Mexican tostada, substituting meat and beans for a fresher more autumnal approach. Perfect for an easy weekday dinner with friends.
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Ingredients
Metric
Imperial
Tostadas
- 1 butternut squash, cubed
- 3 red onions, thickly sliced
- 2 red peppers, cut into thick strips
- 4 garlic cloves
- 1 red chilli, diced (or a pinch of chilli flakes)
- 1 handful of coriander, small, chopped
- corn tortillas
- olive oil
Coriander coleslaw
- 1/2 cabbage, very thinly sliced
- olive oil
- lime juice
- 1 handful of coriander, small, chopped
- jalapeños, sliced, fresh (optional)
- salt
- black pepper
Optional garnishes
- feta, or queso fresco, crumbled
- sour cream
- fresh coriander
- jalapeños, fresh or pickled
- pumpkin seeds, toasted
- avocado, sliced
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the butternut squash, red onions, red peppers, chilli and garlic in a roasting tin and toss with a little olive oil, salt and pepper. Roast until the squash is perfectly soft and starting to brown
3
Allow the roasted vegetables cool slightly, then chop into small pieces and combine in a bowl. Squeeze out the roasted garlic, give it a little mash with a fork, then add to the bowl and stir in the coriander
4
Place a frying pan on the hob on a medium heat. Take a corn tortilla and cover it with the butternut squash mixture. Place in the frying pan and cook until the bottom of the corn tortilla is crispy (you could also do this in the oven if you want to make lots of tostadas at once)
5
While the tostada cooks, make the coleslaw by mixing the cabbage with a small splash of olive oil, a good squeeze of fresh lime juice, salt and pepper, and jalapeño if using
6
Serve the tostada with the cabbage coleslaw and your choice of garnishes
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