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? 

To 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. 

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.

Have 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

Serves 4


  • 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

  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!

  1. 1
    mary D | November 6, 2015 at 7:03 am

    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. 2
    Angela | November 6, 2015 at 7:10 am

    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


    • Camille Styles | November 6, 2015 at 8:51 pm

      Same here — I mean, how could that combo NOT be spectacular?

  3. 3
    kberdie | November 6, 2015 at 8:46 am

    I recently made spaghetti squash for the first time, but never butternut squash. I’ll have to give this a try! It looks delicious!

  4. 4
    gabriella | November 7, 2015 at 6:36 am

    This looks amazing! Giving these a try asap.

  5. 5
    Alexandra | November 7, 2015 at 2:00 pm

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

  6. 6
    Gaby Dalkin | November 8, 2015 at 9:29 pm

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

  7. 7
    Jessica | November 19, 2015 at 5:09 pm

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

  8. 8
    Kerry | December 26, 2015 at 6:01 pm

    I just made this it is fantastic!!!

    • Camille Styles | December 26, 2015 at 6:03 pm

      Yay! So excited to hear that you loved it. It’s definitely one of my faves, too. 🙂 Happy new year! xo

  9. 9
    Jaclyn L | January 4, 2016 at 5:04 pm

    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. 10
    Buff | January 6, 2016 at 7:42 pm

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

    • Camille Styles | January 6, 2016 at 7:57 pm

      Yay! So glad y’all loved. I need to break out that recipe again.

  11. 11
    Maggie Lewis | February 20, 2016 at 6:10 am

    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. 12
    Mignonne | March 5, 2016 at 7:47 am

    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. 13
    Cecelia | October 26, 2016 at 10:28 pm

    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?

    • Camille Styles | October 27, 2016 at 6:33 am

      Hi Cecelia — by all means, add in a little onion and garlic! It can only make them better. 🙂 Hope you enjoy and let us know how it goes!

  14. 14
    Theresa@aloveafare | November 1, 2016 at 1:47 pm

    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. 15
    Katie B. | November 6, 2016 at 4:41 pm

    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. 16
    Saumya Dave | November 14, 2016 at 9:43 pm

    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. 17
    Kate | December 5, 2016 at 9:39 pm

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

  18. 18
    Briana | April 3, 2017 at 9:02 pm

    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. 19
    Élizabeth Bernatchez | May 10, 2017 at 7:57 pm

    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

  20. 20
    Crystal Hart | July 25, 2017 at 3:55 pm

    I’m late to the party but this recipe was simply amazing!! A crowd please for my meat eaters and vegetarian family members I will be serving these at a dinner party. Simply use a cookie cutter on the pita bread. The scraps won’t go to waste make pita chips with guacamole. Thank you for sharing this wonderful recipe with the world!

  21. 21
    coffeecityrealty | September 18, 2017 at 9:47 pm

    I just made this for dinner with corn tostadas, it was fantastic! I highly recommend.

  22. 22
    Sarah | November 5, 2017 at 4:47 am

    I am trying this tonight, but with sweet potatoe instead!

  23. 23
    Catherine | November 13, 2017 at 9:13 am

    I made this this weekend with a few amendments and omg it was amazing! I roasted garlic and mashed it in with the butternut squash with some chili and onion powder. Definitely a winner, thank you!

  24. 24
    Vanessa | January 22, 2018 at 2:23 pm

    This looks delicious do you use have of the squash or both halves?

  25. 25
    Ann Tolbert | March 3, 2019 at 12:49 pm

    This was delicious!!!

  26. 26
    Ann Tolbert | March 3, 2019 at 12:55 pm

    Could you provide the nutrition for this?

Leave a Reply

Your email address will not be published. Required fields are marked *