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Camille Styles

From Camille's Kitchen

Pita Tostadas with Butternut Squash, Black Beans, & Avocado

November 6th, 2015

Pita Tostadas // From Camille's Kitchen

We ate so many amazing meals on our vacation in Maui last week: ceviches, sashimis, poké bowls, and so much macadamia nut crusted-everything that I actually thought I might turn into a fish if I looked at one more Mahi Mahi fillet. But as soon as our plane touched down in Texas, you know what happened? I was struck with the immediate, all-consuming craving for Mexican food, and it reminded me just how frequently I eat tacos and tostadas and that I really can’t survive more than a week without them. Is it just an Austin thing, or do any of you guys in other parts of the country feel the same way? Pita Tostadas // From Camille's KitchenTo prove that all roads lead back to Tex-Mex, one day recently I realized I was out of tortillas and decided to toast a round of pita bread and used it as a chewier base for tostada toppings. And the result was a total “why didn’t I think of this before?” moment. The golden brown crust is a perfect canvas for all kinds of toppings: mozzarella and tomato, hummus and red peppers, or in this Mexican-themed version, butternut squash, black beans, and avocado. 
Pita Tostadas // From Camille's Kitchen

Did you know that roasted butternut squash makes a delicious and incredibly nutritious “sauce?” Now that I’ve discovered it, I’m dying to try on sandwiches and pizza, too. Just roast it until it’s falling-apart-tender, then mash with maple, cinnamon, cumin, salt, or whatever spices happen to be your jam. And in case you can’t tell by the photos, this tostada prescribes to the “more is more” philosophy when it comes to toppings. In addition to the star ingredients, I went ahead and added a drizzle of lime crema, lots of chopped cilantro, toasted pumpkin seeds and more spices. It kind of became a knife-and-fork situation, which was totally okay with me.

Pita Tostadas // From Camille's KitchenHave you guys ever used toasted pita as the base for a tostada / flatbread / pizza? If so, I’d love to hear your favorite topping ideas so I can experiment! Keep reading for the recipe for these Pita Tostadas with Butternut Squash, Black Beans, & Avocado.

*photos by Kate LeSueur

 

Pita Tostadas with Butternut Squash, Black Beans, & Avocado

Pita Tostadas // From Camille's Kitchen

Serves 4

Ingredients

  • 1 butternut squash, split vertically and seeds removed
  • extra-virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • kosher salt, to taste
  • 1 tablespoon maple syrup
  • 4 pita breads (6-inch)
  • 1 can black beans, rinsed and drained
  • juice from 2 limes, divided
  • 1/4 cup greek yogurt
  • 2 avocados, sliced
  • garnish: chopped cilantro and toasted pumpkin seeds

Instructions

  1. Preheat oven to 400 degrees. Brush butternut squash halves with olive oil, and place flesh side down on a foil-lined baking sheet. Roast until very tender when pierced with a fork, about 45 minutes. Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
  2. Place pita breads on a baking sheet and bake for about 10 minutes, until golden brown and crispy on the edges but still chewy in the center. Remove and set aside.
  3. Toss black beans with half of lime juice and drizzle of olive oil and a pinch of salt.
  4. Whisk together yogurt with other half of lime juice and a pinch of salt. Add a little water if needed, until it’s a consistency that can be drizzled.
  5. On each toasted pita, spread a scoop of mashed butternut squash, a scoop of black beans, and a few slices of avocado. Drizzle with the lime yogurt, then garnish with cilantro, pumpkin seeds, and a dusting of chili powder if desired. Eat!

*you’ll have lots of extra mashed butternut squash; reheat it and serve as a delicious veggie side dish the next day!

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23 Comments under :: Pita Tostadas with Butternut Squash, Black Beans, & Avocado
  1. mary D says:

    Sounds delish- I’m in NYC and i love me my tacos, with tuna steak, shrimp, pernil (roast pork) – would love to try these—- i want to experiment more with cooking squash & cleaner eating!

  2. Angela says:

    This looks delicious!! Squash, pita and avocado are 3 of my favourite things so I think I might be bookmarking this for the weekend. Thankyou for sharing! xx

    thesundaychapter.com

  3. kberdie says:

    I recently made spaghetti squash for the first time, but never butternut squash. I’ll have to give this a try! It looks delicious!
    http://alittleberdie.com/2015/11/05/holiday-prep/

  4. gabriella says:

    This looks amazing! Giving these a try asap.

  5. Alexandra says:

    Another blog post that makes me wanna taste it. That’s something, congratulations!

  6. Gaby Dalkin says:

    obsessed! butternut squash with black beans and avocado is my definition of a dream team

  7. Jessica says:

    This is delicious!!! I just made it. Instead of pitas I used Naan. Such amazing combo.

  8. Kerry says:

    I just made this it is fantastic!!!

  9. Jaclyn L says:

    Just made this wonderful dish!! I used corn tortillas because it was all I had, and I didn’t have the pumpkin seeds, but it was still amazing! Husband loved it. Making it again soon!

  10. Buff says:

    Just made this. A big hit with the family!!

  11. Maggie Lewis says:

    Think these would be equally delicious with red beans or even white beans….it’s the cashew cream that makes it so special…thank you so much

  12. Mignonne says:

    Sat down with my first cup of coffee this morning – opened Pinterest, and this is the first thing I see. Oh my, yes!!!

    I have lived in Tennessee most of my life, but I have never been much of a Southern foods eater. Love Butternut squash, and do a lot of either Native American or South American countries foods. I find I like East Indian and Middle Eastern foods as well, and end up with some pretty eclectic dishes sometimes, but so good – breakfast, lunch or supper; it simply does not matter to me.

    I find that most cultures have their version of some type of flat bread, and are easily interchangeable between various recipes. I see evidence of this is the comments already. Got to love a recipe that is versatile where one can use the ingredients they have on hand, and still end up with a delicious dish.

    Have you thought about Shrimp Ceviche’?

  13. Cecelia says:

    Hi Camille, just discovered your recipe for pita, butternut squash black beans and avocado. I’m of Cuban descen and grew up eating black beans and avocado. I eat butternut squash now too. I was ordering if a touch of onion & or a touch of garlic powder to the black beans would be too much. Canned beans can be pretty bland. Yes? No?

  14. First I’d like to say beautiful site! And I can’t wait to try these. They are exactly what my taste testers will devour. Thanks for the inspiration and here’s to something besides pizza on Friday night!

  15. Katie B. says:

    I made these for the first time a few weeks ago and since then it’s become a once or twice weekly staple! Even my boyfriend loves them! Thanks so much for this
    Recipe and I can’t wait to browse your other ones!!

  16. Saumya Dave says:

    I just made these tonight for my husband. They were a huge hit! We added a little extra cumin and chili pepper to the squash to satisfy our Indian palates 🙂

  17. Kate says:

    This was fantastic! Can’t wait to try more of your recipes.

  18. Briana says:

    I made this for dinner a few months ago and now it’s a regular! We add cotija cheese and hot sauce on ours. Also we use tortillas and fry them instead of pita. It’s amazing

  19. Élizabeth Bernatchez says:

    There is no word to describe how much i liked it! Every one must try this at least once in their life!!! So good combination

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