11/15 Ambercup Squash Tostadas

I have found that my desire for fresh cooked squash is frequently stifled by my lack of  desire to prep the squash. Most winter squash varieties require  a chain saw to cut and cube. Sometimes it is more of a commitment than I want to make for a meal.

Photo By: S. Duquet

So, yesterday as I stared at the two Ambercup squash mocking me on the counter, I contemplated throwing them out the front door for the squirrels. Once they were carried off the lawn, no one would have known it was me. Instead, I decided to try and solve the dilemma by cooking them whole. I preheated the oven, cut off their stems and pierced

Photo By: S. Duquet

each squash a million times. I set them on a foil lined baking sheet, set the timer for an hour  and twenty minutes  and gently implored the universe to not let them explode. When they were cooked,  I sliced them in half like a soft slab of butter and allowed them to cool. The insides were so soft I could have scooped out the seeds with a Pringle. I was left with a biggie bowl of the most brilliantly orange, sweet and nutritionally amazing winter squash. I made two dishes from the squash that I really, really loved. I will share the second recipe tomorrow. It really never occurred to me until today to roast squash whole. It made the experience effortless, then I had  an abundance of cooked squash ready to enjoy.

I made squash and pinto bean tostadas for dinner. To save time I went the easiest route using all things canned. Sometimes you just need dinner to practically cook itself but still be  healthy and delicious. This is a great meal for that.

Photo By: S. Duquet

Ambercup Squash Tostadas

By: S. Duquet


5 tostada shells

I used guacamole, fresh cilantro and sliced black olives for garnish

Squash Ingredients

2 C cooked Ambercup (or any other like butternut, delicata, turbana) squash

2 tsp taco seasoning

2 Tbsp water

Pinto Bean Ingredients

1 can organic pinto beans drained and rinsed

Tbsp canned diced jalapenos

4-5 Tbsp water

Make It Happen

~Warm tostada shells in a 200 degree oven while you assemble the other ingredients

~In a saucepan heat squash, taco seasoning and water until heated thoroughly and creamy enough to spread

~In a second saucepan heat beans, jalapenos and water until heated thoroughly. Mash with a potato masher and cook until creamy enough to spread or dollop.

Photo By: S. Duquet

~Assemble tostadas and enjoy

The squash has a creamy sweetness that is divine with the corn tortillas. The beans and jalapenos add a layer of heat and flavor that is just perfect with the Ambercup. All of the flavors came together like a mosaic to create something more beautiful than its individual parts. They were scrumptious together.

Have a delicious day.

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Please leave a comment

  1. nik Says:

    oh it’s damp, gray and in the 30’s today…this is exactly what I’m craving! Something bright, cheery, inside-warming and indulgently easy…thanks for the recipe!

  2. Nicole Says:

    Throwing a whole squash in the oven always makes me feel a bit deviant. I find it very entertaining, especially with a gigantic Hubbard that barely fits! Only slightly more fun than feeding squash to squirrels!

    Great idea incorporating squash into tostadas! Getting some people to eat squash requires it being paired with something familiar and well loved.

  3. Sherry Says:

    Don’t they just look like vacation! I love when food is cheap, delish and able to transport me to a tropical locale.

  4. Sherry Says:

    I agree on both accounts. It makes me feel like a dangerous chef on the edge when I put whole squash or pumpkins in the oven. Like…take that. I’m not intimidated by exploding food.

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