Serves about 2
For the Delicata Squash
2 delicata squash
1 tablespoon extra-virgin olive oil 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. red pepper flakes
For the Guacamole
2 tablespoons goat cheese, softened at room temperature Juice from 1/2 lime
1/4 tsp. salt
For the Tostadas
6 sandwich size pita breads (5- to 6-inches in diameter) About 1/2 cup black beans, rinsed and drained
About 1/4 cup shelled pumpkin seeds
2 tablespoons fresh cilantro, roughly chopped
Pre-heat your oven to 400 degrees.
Trim the ends off the delicate squash and then slice them in half lengthwise. Scoop out and
discard the seeds. Then slice the squash into 1/2-inch thick “half-moon” slices. Add the squash to a large rimmed baking sheet and drizzle with the olive oil, tossing gently to coat. Then sprinkle with the salt, black pepper, cumin and red pepper flakes. Transfer the baking sheet to your pre-heated oven and roast the squash for 18-20 minutes, gently stirring once halfway through cooking time. Remove from the oven and cover to keep warm.
Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your oven for about 10 minutes, or until the edges turn slightly crispy.
To make the guacamole, slice the avocado in half and remove and discard the pit. Scoop out the flesh into a clean bowl. Add the goat cheese, lime juice and salt. Then mash everything together with a fork until well combined.
To assemble the tostadas, spread the guacamole in a thin layer over the warmed pita breads. Top with 4-5 slices of the roasted delicata squash, a heaping tablespoon of black beans, a sprinkling of pumpkin seeds and some fresh cilantro. Serve immediately.