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Refried Pumpkin Tostados
Posted on Sunday, October 18, 2009
We usually only think of pumpkin in terms of pie but this versatile winter squash is just as delicious in savory dishes as well. Use small, heavy pumpkins for this recipe. The pumpkins should weigh about two to three pounds. Varieties named Little Bear, Sugarbaby and New England Pie Pumpkins all have smooth, dense flesh.
Makes 8 servings
Ingredients
For the refried pumpkin:
- 1 small
- pie pumpkin
Salt and pepper to taste
- 2 Tbls
- canola oil
- 1 small
- yellow onion, sliced in to half moons (about 1 cup of slices)
- 1 clove
- garlic, minced
- 1 ½ tsps
- pure ancho chile powder
- 1 tsp
- ground cumin seed
- 2 tsps
- dried oregano
- 2 tsps
- kosher salt
- ¼ tsp
- ground black pepper
For the pico de gallo:
- 2 cups
- diced Roma tomatoes
- ¼ cup
- thinly sliced scallion
- 1 small
- fresh jalapeño, seeded and minced
- 1 Tbl
- fresh lime juice
- 2 Tbls
- chopped cilantro
- 1 Tbl
- olive oil
Kosher salt and ground black pepper to taste
- For the garnish:
- 2 cups
- shredded Monterey Jack or Mozzarella cheese
- 4 cups
- shredded romaine lettuce
- 8
- corn tostadas
Method
Preheat the oven to 375˚F. Cut the pumpkin into wedges and scoop out the seeds. Place the wedges on a baking sheet and season the pumpkin with salt and pepper. Roast the pumpkin 30 minutes until tender and let cool. When cool enough to handle, scrape the pumpkin from the shell and discard the shells.
Heat the canola oil in a sauté pan and add the onion. Sauté the onion over medium heat for 10 minutes or until soft and beginning to caramelize. Add the minced garlic and sauté another five minutes until the onions and garlic are tender.
Add the pumpkin and mash it into the onions. Lower heat and add the spices. Stir well and cook the pumpkin until it is thick and well flavored, about 10-15 minutes. Use immediately or let cool, refrigerate and store up to two days.
Combine the tomatoes, scallion, jalapeño, lime juice, cilantro and olive oil in a small bowl. Season to taste with salt and pepper.
When ready to serve, reheat the pumpkin puree. Spread the puree on the tostadas and top with shredded cheese and shredded romaine lettuce. Serve with the tomato pico de gallo.
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