Winter Squash & Spinach Tostadas

Winter Squash & Spinach Tostadas
Recipe Created by Miss Jolie Ann February 2008

I threw this tostada recipe together to use up the acorn squash that was sitting in my produce bowl, the tortillas and bag of organic baby spinach sitting in my refrigerator. My inspiration to experiment with tostada toppings came from A Year in a Vegetarian Kitchen by Jack Bishop which I picked up in the Spring of 2007. I love using whole wheat tortillas to make crisp tostada shells. I highly recommend the hand-made whole wheat tortillas from Trader Joe's, they work well for this recipe. Tostada shells are a perfect foundation for an endless variety of seasonal toppings. I love avocados on just about everything and I grow cilantro year-round in my backyard kitchen-garden. They are both excellent toppings for tostadas. I hope you enjoy this recipe and are inspired to experiment with your cooking!

In Health,
Miss Jolie Ann

Winter Squash & Spinach Tostadas

Yield: 4 Tostadas

1 small-medium size organic acorn squash

2 tbsp organic extra virgin olive oil

2 medium cloves organic garlic-minced

6 oz bag organic baby spinach

4 organic whole wheat tortillas

Organic sharp cheddar cheese-grated/shredded

1 organic avocado-peeled, pitted & sliced

Organic cilantro-chopped

1. Preheat oven to 400 degrees F.

2. Slice acorn squash in half and scoop out the center seeds. Place the squash halves, sliced side down, on an ungreased cookie sheet. Bake at 400 degrees for 30 minutes until tender when poked with a fork. Once cooked, scoop squash from skin. Mash squash in a bowl with a fork and add salt and pepper to taste if wanted. It's also great just plain.

3. While squash is baking, heat olive oil in a large skillet on medium setting. Add garlic and spinach. Saute about 5 minutes until the spinach is wilted but remains bright green. Do not over cook! Remove from pan to stop cooking.

4. Place 2 tortillas on an ungreased cookie sheet. If you wish to make all 4 tortillas for the same meal add another 2 tortillas on a 2nd ungreased cookie sheet. To make one tostada spread a quarter of the squash on one tortilla, then top with a quarter of the spinach-garlic mixture, then top with as much cheese as you desire-I use about 1 tbsp per tostada.

5. Place the cookie sheets in the oven on the top rack and bake for 10-15 minutes. The tostadas are done when the cheese is melted and the tortillas are crispy with slightly browned edges.

6. Top the cooked tostadas with sliced avocado and cilantro.