Thursday, October 27, 2005

Butternut Tostada

I found this recipe at The Adventures of Crazy Biker Chick, it doesn't have a lot of garlic, but it sounds delicious.

1 butternut squash (to make 2 cups cooked pulp)
4 tortillas
1 tbsp oil
1 tsp chili powder
1/2 tsp ground cumin
1 clove garlic minced
1 tsp well-rubbed oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or alfalfa sprouts (ed: definitely use yummy sprouts!)
salsa (see below)
optional - toasted pumpkin seeds

Cut and quarter the butteernut and steam for 20 min. Meanwhile, toast the tortillas over gas burner or on a griddle under just softly crisp.

Remove the squash pulp form the skins. Heat oil in a heavy pan and sprinkle with chili powder, cumin and garlic. Stir and fry until the spices are fragrant. Add squash and oregano, stirring while mixture heats through.

Place squash on tortillas, sprinkle with shredded cheese, and place under broiler until cheese melts. Remove, cover with lettuce or sprouts, and dot with salsa. A handful of toasted pumpkin seeds makes a delicious final touch.

3 ripe, red tomatoes
4 green onions
2 cloves garlic
1 jalapeno or yellow hot chili pepper
1/4 cup chopped fresh coriander leaves
1 tsp oregano
Dice tomatoes, chop onions, mince garlic and chili; combine all these with herbs and mix well.

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