Refried Butternut Squash Tostada Recipe

Roast squash

Preheat oven to 425°F (220°C). Toss 4 cups cubed butternut squash with 1 tbs of the bacon fat (or oil) and a pinch of salt. Spread on a rimmed baking sheet in a single layer and roast 20–25 minutes until fork-tender and edges lightly caramelized. Remove and let cool slightly.

Sweat aromatics

While squash roasts, warm a medium skillet over medium heat. Add 2 tbs butter and remaining 1 tbs bacon fat. When butter foams, add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until softened and beginning to brown. Add 2 tsp minced garlic, 1 tsp ground cumin and 1/2 tsp smoked paprika; cook 30–45 seconds until fragrant.

Mash and refry

Add the roasted squash to the skillet with aromatics. Pour in 1/2 cup stock. Reduce heat to medium-low and mash the mixture with a potato masher (or use an immersion blender for a smoother texture) until it reaches a thick, refried-bean-like consistency. Cook, stirring occasionally, 4–6 minutes to evaporate excess liquid and let flavors meld. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs fresh lime juice. Taste and adjust seasoning.

Prepare delicata: While the squash roasts or after, toss 2 cups sliced delicata with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a sheet tray.

Roast or pan-sear: Option A — roast at 425°F for 12–15 minutes, flipping once, until edges are golden and tender. Option B — heat a nonstick skillet over medium-high heat, add a thin film of oil, cook delicata slices 3–4 minutes per side until nicely browned. Set aside.

Crisp bacon: In a skillet, cook 4 slices thick-cut bacon over medium heat until crisp, turning as needed, about 8–10 minutes. Transfer to paper towels to drain, then crumble or chop into pieces. Reserve 2 tbs bacon fat (strain) for use elsewhere if you like — recipe already accounts for 2 tbs used earlier.

Warm tostadas: If using store-bought shells, warm them in a 350°F (175°C) oven 4–6 minutes to heat through and make extra crisp. If using homemade fried tortillas, keep warm on a rack in a low oven.

Assemble: Spread about 1/4 cup of the refried butternut squash on each tostada shell. Top each with a few slices of roasted delicata (3–4 pieces), sprinkle with crumbled bacon (about 1/2 slice equivalent per tostada), and scatter 1–2 tbs crumbled queso fresco.

Garnish: Spoon pomegranate arils (about 1–2 tbs) over each, add a pinch of chopped cilantro and a few pickled red onion pieces or microgreens as desired. Serve with lime wedges.

Make crema: Whisk together 1/2 cup sour cream or crema with 1 tsp lime zest, 1 tsp honey and 1/4 tsp salt until smooth. Taste and adjust — it should be bright and slightly sweet. Drizzle or dot over assembled tostadas.