Butternut Squash & Soyrizo Tostadas

My favorite way to spend a Sunday? Playing in the kitchen. Today’s project: Butternut Squash & Soyriso Tostadas …

The inspiration came from a recipe that saw on Pinterest. The dish sounded so yummy & I knew it would be so easy to make vegan with a simple swap of soyrizo, the omission of cheese, & the addition of cashew sour cream. It’s been a while since I’ve played in the kitchen & this gloomy day gave me the perfect excuse to stay indoors for the better part of the afternoon & cook. I roasted up some butternut squash with lots of spices, made a Cashew Sour Cream (I used the recipe from The Vegan Table), & prepped the fixings. This dish requires a lot of prep, so it would be fun to do as a friend or family affair. While the butternut squash was still roasting, I cooked the soyrizo, shredded cabbage, chopped onions, cooked the beans & toasted the tortillas. Then finally, it was time to put all the goodies together!

BUTTERNUT SQUASH & SOYRIZO TOSTADAS

Author: Melissa, Honey Bee Vegan (adapted from Closet Cooking)

Recipe Type: Main Dish

Cuisine: Vegan, Mexican

Yields: 6 small tostadas

INGREDIENTS

• 2 cups butternut squash, peeled, seeded & cut into ½-inch pieces

• 1 Tbsp olive oil (divided)

• ½ tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp cumin

• 1/8 tsp cinnamon

• salt to taste

• 6 oz. soyrizo

• ½ small onion, diced

• 1 clove garlic

• 6 small corn tortillas

• 1 batch vegetarian refried black beans

• ¼ of a large napa cabbage, shredded

• ¼ cup red onions, diced

• 1/8 cup cilantro

• 1/2 cup of cashew sour cream (store-bought or homemade)

INSTRUCTIONS

1. Toss squash in the oil, chili powder, smoked paprika, cumin, cinnamon & salt, spread the mixture out in a single layer on a baking sheet & roast in a preheated 400F oven until the squash tender & starts to caramelize on the edges, about 30-40 minutes.

2. Heat the oil in a pan over medium heat. Add the soyrizo, cook until browned, about 5 minutes & set aside.

3. Using the same pan, add the onion & saute until tender, about 5-7 minutes. Add the garlic & cook until fragrant, about a minute. Combine garlic & onions with the soyrizo & stir to combine

4. Brush the tortillas lightly in oil & bake in a preheated 350F oven until golden brown & crispy, about 3-5 minutes per side.

5. Spread the refried beans over the top of the tortillas, sprinkle on cabbage, soyrizo, roasted squash, & red onion & top with cashew sour cream & cilantro.

This dish has so many wonderful flavors: the warmth from the roasted squash, heat from the soyrizo & red onion, crunch from the tostada & cabbage, & creamy-rich goodness from the cashew sour cream. Such a fun afternoon with such a sweet reward.