Butternut Tostada

Source: Mommy Logan

• 1 butternut squash
• 4 tortillas
• 1 tbs oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 clove garlic, minced
• 1 tsp oregano
• 1 cup cheddar cheese or jack cheese, shredded

Bake squash and remove skin to make 2 cups of pulp.

Toast tortillas over gas burner to softly crisp.

Heat oil in heavy pan. Sprinkle chili powder, cumin, and garlic on hot oil. Stir until fragrant.

Add oregano and squash to spice mixture. Stir until mixture completely heated. Place mixture on tortillas.

Sprinkle cheese on top of tortillas.

Place tortillas under broiler until cheese melts Remove, cover with lettuce or sprounts, dot with salsa. A handful of pumpkin seeds makes a delicious touch.