My favorite way to spend a Sunday? Playing in the kitchen. Today’s project: “Butternut Squash & Soyriso Tostadas”…
The inspiration came from this recipe that I had posted on my Veganize It! Board on Pinterest. The dish sounded so yummy & I knew it would be so easy to make vegan with a simple swap of soyrizo, the omission of cheese & the addition of cashew sour cream. It’s been a while since I’ve played in the kitchen & this gloomy day gave me the perfect excuse to stay indoors for the better part of the afternoon & cook.
First order of business…
Roast the butternut squash. I had 1/2 of a Suzie’s Farm butternut squash on hand, which I peeled, cubed, & tossed in chili powder, smoked paprika, cumin, cinnamon, sea salt & olive oil. You would not believe the warm & inviting aroma that wafted through the kitchen. The flavor was even better. This would be beautiful tossed with some arugula & maple vinaigrette for a simple winter salad.
Second order of business…
Make the “Cashew Sour Cream.” I used the recipe from Colleen P-G’s “The Vegan Table”, but a similar recipe can be found here. Colleen’s recipe did not call for soaking the cashews, which I was a bit leary of. I gave it a shot & threw everything in my Vitamix & to my surprise, it turned out just as smooth & creamy as it would’ve if I’d soaked them. I do recommend soaking for a least a few hours, if not overnight, if you do not have a high speed blender. Mmmmm…I love cashew cream!
Next, prep the fixings…
This dish requires a lot of prep, so it would be fun to do as a friend or family affair. While the butternut squash was still roasting, I cooked the soyrizo, shredded cabbage (another addition), chopped onions, cooked the beans & toasted the tortillas.
Finally…put all the goodies together!
Yum Town Buffet. Seriously. Such wonderful flavors together. Warmth from the roasted squash, heat from the soyrizo & red onion, crunch from the tostada & cabbage, & creamy-rich goodness from the cashew sour cream.
- 2 cups butternut squash, peeled, seeded & cut into ½ inch pieces
- 1 Tbsp. olive oil (divided)
- ½ tsp. chili powder
- ½ tsp. smoked paprika
- ¼ tsp. cumin
- ⅛ tsp. cinnamon
- salt to taste
- 6 oz. soyrizo (I used Trader Joe’s brand)
- ½ small onion, diced
- 1 clove garlic
- 6 small corn tortillas (I used Blue Corn Tortillas from Trader Joe’s)
- 1 batch refried black beans (I used Trader Joe’s brand)
- ¼ of a large napa cabbage, shredded
- ¼ cup red onions, diced
- ⅛ cup cilantro
- 1 batch “Cashew Sour Cream” or store bought vegan sour cream
- Toss squash in the oil, chili powder, smoked paprika, cumin, cinnamon & salt, spread the mixture out in a single layer on a baking sheet & roast in a preheated 400F oven until the squash tender & starts to caramelize on the edges, about 30-40 minutes.
- Heat the oil in a pan over medium heat. Add the soyrizo, cook until browned, about 5 minutes & set aside.
- Using the same pan, add the onion & saute until tender, about 5-7 minutes. Add the garlic & cook until fragrant, about a minute. Combine garlic & onions with the soyrizo & stir to combine
- Brush the tortillas lightly in oil & bake in a preheated 350F oven until golden brown & crispy, about 3-5 minutes per side.
- Spread the refried beans over the top of the tortillas, sprinkle on cabbage, soyrizo, roasted squash, & red onion & top with cashew sour cream & cilantro.