Ingredients
For the Butternut Steaks
- Butternut squash |1| sliced into 2cm thick circles (above the seeds) and peeled
- Old El Paso BBQ Fajita seasoning |½ packet|
- Olive oil |3 tbsp|
For the Tostadas
- Corn tortillas |6|
- Oil to fry or spray oil to bake | |
For the Garnishes (all just suggestions)
- Avocado | | optional
- Pico de gallo | |
- Crumbled cheese | | easy plant based swap
- Refried beans | |
- Hot sauce | |
- Stone fruit | |
- Coriander | |
Ingredients
For the salad
Method
Cook butternut squash
- Preheat the oven to 200ºC
- Brush the squash with a little bit of the oil and season with a little salt
- Heat a griddle pan over a medium heat
- Add the squash to the griddle pan for a few minutes on each side, turning 90º half way if you’d like crosshatch pattern until charred griddle lines are visible
- Remove and add to a baking tray lined with baking paper
- Combine the remaining olive oil with the fajita seasoning
- Brush the mixture onto both sides of the squash and roast for 20 minutes until tender and a little caramelised
Cook tostadas
- Bake until golden and crispy if you don’t want to fry
- Heat a small frying pan over a medium heat with 1cm oil in it until hot
- Carefully add one tortilla at a time and cook for around 30 seconds - 1 minute until golden and crispy
- Set aside, allowing them to drain well
Prep garnishes
- Choose the garnishes you want to use and prep them
Serve
- Top the crispy tostadas with the butternut squash and your chosen garnishes and enjoy
Method
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butternut-tostadas