On this cold day, I was excited to heat up my oven to roast the acorn squash to make Acorn Squash Tostadas with a Lemon Arugula Salad. Roasting the squash with a sweet chili spice mix tastes amazing when topped with the tangy, peppery and fresh arugula and veggie salad. If corn tortillas aren’t your thing, by all means, transform this into a bowl and add some quinoa or farro. These flavors are so very wonderful I truly hope you give this a try!
1 acorn squash – peeled, seeded and cubed
1 tablespoon chili powder
2 tablespoons coconut sugar – brown sugar will do as well
2 carrots – peeled and grated
4 radishes – grated
4 cups arugula
1 handful cilantro – roughly chopped
1/4 cup cotija cheese – crumbled + more for garnish
1 lemon – zested and juiced
1/4 cup olive oil
1 tablespoon honey
1 can refried black beans
Preheat oven to 400ºF.
Place prepped squash in a large bowl and drizzle with olive oil. In a separate bowl, mix chili powder, brown sugar and a big pinch of salt. Generously sprinkle seasoning mix to coat squash. Spread in a single layer on a baking sheet and roast for 25-30 min until tender and crispy – tossing halfway thru.
While the squash is roasting, prepare the Lemon Arugula Salad. Place the arugula, carrots, radish, cilantro, and cheese in a bowl. Mix lemon juice, zest, oil, and honey together. Drizzle over greens and toss to coat. Add more as needed.
Heat tortillas in a skillet until warm and crispy on the bottom. Smear with black beans. Top with a spoonful of roasted squash and some lemon arugula salad. Sprinkle a bit more cheese on top to finish. ENJOY every single bite!