Caramelised Butternut Squash Tostada Recipe
by Dana Cohen
10
1 hour 20 minutes
Ingredients

Caramelised butternut Squash

  • 1.3kg butternut squash, cut into 1 in cubes
  • 15ml of hot honey
  • 48g of extra virgin olive oil
  • 2g of thyme, chopped
  • 10g of vegetable bouillon powder
  • 8g of garlic powder
  • 1g of cinnamon
  • 1g of smoked paprika
  • salt and pepper, as needed

Fried Sage and Kale

  • 20 sage leaves
  • 100g of kale, roughly chopped
  • 120g of pepitas, roasted and chopped
  • salsa macha, as needed
  • vegetable oil, for deep-frying, as needed

Whipped feta

  • 250g of mayonnaise
  • 225g of feta
  • 1 lemon, zested
  • cracked black pepper, as needed

Pitas

  • 10 ancient grain pittas, toasted until crisp
  • 175g of green apple, brunoise
Method
1

Preheat the oven to 230°C

2

Toss the butternut squash with hot honey, then add the oil, thyme, bouillon, garlic, cinnamon, and smoked paprika

  • 1.3kg butternut squash, cut into 1 in cubes
  • 15ml of hot honey
  • 48g of extra virgin olive oil
  • 2g of thyme, chopped
  • 10g of vegetable bouillon powder
  • 8g of garlic powder
  • 1g of cinnamon
  • 1g of smoked paprika
3

Spread on a parchment-lined sheet pan and roast until golden brown and caramelised – about 25 mins – tossing occasionally

4

Deep-fry the sage and kale leaves. Remove from oil and season with salt

  • 20 sage leaves
  • 100g of kale, roughly chopped
  • vegetable oil, for deep-frying, as needed
5

In a medium bowl, toss together the sage, kale and pepitas then break up to a crumble texture. Add enough salsa macha to coat

  • 120g of pepitas, roasted and chopped
  • salsa macha, as needed
6

Blend all the whipped feta ingredients until smooth and whipped. Refrigerate until needed

  • 250g of mayonnaise
  • 225g of feta
  • 1 lemon, zested
  • cracked black pepper, as needed
7

To assemble the tostadas, spread the whipped feta on the toasted pita. Top each with butternut squash

  • 10 ancient grain pittas, toasted until crisp
8

Sprinkle the sage crumble on top. Garnish with brunoised apples

  • 175g of green apple, brunoise