Roasted Chicken and Butternut Squash Tostadas Recipe
Served on a crispy, freshly fried homemade shell, these roasted chicken-butternut squash tostadas are piled high with an assortment of delicious toppings.
How to Make the Best Roasted Chicken and Butternut Squash Tostadas
These roasted chicken and butternut squash tostadas are a delicious and colorful meal that brings together the best of Mexican flavors. The combination of sweet roasted butternut squash, tender shredded chicken, and crispy tostada shells creates a satisfying dish that’s perfect for weeknight dinners or entertaining guests.
The beauty of this recipe is in its versatility and ease of preparation. While each component can be made ahead of time, the final assembly is quick and allows everyone to customize their tostadas with their favorite toppings. The roasted butternut squash puree provides a creamy, slightly sweet base that complements the savory chicken and enchilada sauce beautifully.
With fresh cilantro, creamy avocado, and a squeeze of lime juice, these tostadas come together into a restaurant-quality meal that’s surprisingly simple to make at home. Whether you’re looking for a casual family dinner or an impressive dish to serve at your next gathering, this recipe is sure to be a crowd-pleaser.
Roasted Chicken and Butternut Squash Tostadas
Served on a crispy, freshly fried homemade shell, these roasted chicken-butternut squash tostadas are piled high with an assortment of delicious toppings.
Ingredients
For the Tostadas
Toppings
Instructions
Prepare the Butternut Squash
- Heat oven to 425 degrees.
- Brush butternut squash halves with olive oil, sprinkle with salt and pepper, and place in a pan with about half an inch of water.
- Roast until a fork easily pierces the squash. A small squash should take about 45 minutes while a large squash generally takes about an hour.
- When cool enough to handle, scoop the butternut squash into a food processor and blend until smooth.
Assemble the Tostadas
- On tostada shells, spoon a tablespoon each of refried black beans, butternut squash puree, enchilada sauce, chicken and smoked cheddar.
- To melt the cheese, place under the broiler. This shouldn't take long—just about a minute or so, depending on your oven, so watch carefully.
- Garnish with Mexican crema or sour cream, avocado cubes, lime slices and cilantro. Enjoy!
Notes
- For best results, make the butternut squash puree ahead of time and reheat before assembling.
- You can use rotisserie chicken from the store to save time.
- These tostadas are best served immediately after assembling.