Roasted Chipotle Butternut Squash Black Beans And Goat Cheese Tostadas Naturally Ella Food

ROASTED CHIPOTLE BUTTERNUT SQUASH, BLACK BEANS, AND GOAT CHEESE TOSTADAS

Steps:

• Preheat oven to 425˚.
• Toss butternut squash with onion, olive oil, chipotle pepper, and salt. Spread in a single layer on a sheet tray covered with parchment paper. Roast for 20-25 minutes or until squash is tender and beginning to brown.
• In a small sauce pan, combine black beans with liquid, lime juice, honey, and cumin. Cook over medium-low until the liquid has mostly evaporated, 4 to 5 minutes (may take less or more time depending on how much liquid there was). Remove from heat and stir in the cilantro.
• Place the tortillas on a sheet tray and divide black bean mixture evenly. Top with butternut squash and finish with a sprinkle of goat cheese. Bake for 10 to 15 minutes until tortilla is crisp and goat cheese is browning. Serve with a sprinkle of cilantro.

ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
• Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
• Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
• Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
• Bake in the preheated oven until heated through, about 25 minutes.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.

ROASTED CHIPOTLE BUTTERNUT SQUASH, BLACK BEANS, AND GOAT CHEESE TOSTADAS - NATURALLY ELLA

Steps:

• Preheat oven to 425˚. Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown. In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese. Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes. http://32lxcujgg9-flywheel.netdna-ssl.com/wp-content/uploads/2012/09/IMG_7963.jpg