Past Recipes
Butternut Squash Tostadas

Butternut Squash Tostadas with Crispy Mushrooms and Cabbage-Carrot Slaw

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Crispy, cheesy, and endlessly customizable, tostadas are one of our favorite Mexican-inspired dishes to make. Here, we’re topping crisp corn tortillas with Monterey Jack, Cheddar-laced butternut squash, and roasted cremini mushrooms. A creamy cabbage and carrot slaw on top adds the final flourish to this veggie-forward seasonal dinner.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 850
  • Protein 22g
  • Total Carb 79g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 12 ounces
    • cremini mushrooms
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • lime
    • 1
    • lime
  • garlic
    • 1 clove
    • garlic
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • smoked paprika
    • 1 teaspoon
    • smoked paprika
  • smoked sea salt
    • 1 teaspoon
    • smoked sea salt
  • butternut squash
    • 12 ounces
    • butternut squash
  • shredded Cheddar cheese
    • 2 ounces
    • shredded Cheddar cheese
  • mayonnaise
    • 3 packets
    • mayonnaise
  • nonfat sour cream
    • 2 ounces
    • nonfat sour cream
  • shredded red cabbage
    • 1 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1 1/2 cup
    • shredded carrots
  • corn tortillas
    • 6
    • corn tortillas
  • shredded Monterey Jack cheese
    • 1 ounce
    • shredded Monterey Jack cheese

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot
  • potato masher (optional)
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel (the mushrooms won't brown well if they're too wet), then cut into ¼-inch slices. Rinse cilantro and roughly chop leaves, discarding stems. Rinse scallions, trim and discard roots, and thinly slice. Halve lime. Mince garlic.

  2. Roast Mushrooms

    Roast Mushrooms

    In a medium bowl, whisk together spice mix and 1½ tablespoons canola oil. Add mushrooms to bowl with spiced oil, toss to coat, then transfer to a baking sheet and spread in a single layer. Roast until browned and crispy, 13-15 minutes.

  3. Boil and Mash Squash

    Boil and Mash Squash

    While mushrooms roast, place squash in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Boil until squash is tender, 8-10 minutes (move on to Step 4—but don't forget to come back!). Then, drain squash and return to pot, off heat. Using a large fork or potato masher, mash until smooth. Stir in Cheddar to melt, then taste and add salt and pepper as desired. Set aside.

  4. Make Slaw

    Make Slaw

    While squash boils, in a large bowl, whisk together mayonnaise, sour cream, cilantro, garlic, juice of ½ lime, ¼ teaspoon salt, and pepper as desired until fully combined. Add slaw mix and scallions and toss to coat, then set aside until ready to serve. Use remaining lime to brighten a glass of water.

  5. Fry Tortillas

    Fry Tortillas

    Heat 2 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add tortillas in a single layer, working in batches and adding oil as needed. Fry until browning on bottom, 1-2 minutes. Then flip, sprinkle over Monterey Jack, and continue frying until cheese is melted and tortillas are golden and crisp, 1-2 minutes more. Transfer tostadas to a paper towel-lined plate to drain.

  6. Plate Tostadas

    Plate Tostadas

    Divide tostadas between serving plates and spread with mashed butternut squash. Finish with a handful of cabbage-carrot slaw and crispy mushrooms, serving any remaining slaw on the side. Dig in!

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