Butternut Squash Tostadas with Pickled Chilis and Avocado Crema Recipe by Joel Gamoran | Yummly
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Butternut Squash Tostadas with Pickled Chilis and Avocado Crema

Jennifer Sweet: "AMAZING! I took a couple of shortcuts and bought…" Read More
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Creamy or crispy? How about both? With crunchy fried tortillas and an easy avocado crema, Joel's vegetarian tostadas give you the best of both worlds, accented by a tangy quick pickle.


  • 1 butternut squash (medium)
  • 3 tablespoons unsalted butter
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seeds
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt (for squash)
  • 1 teaspoon black pepper (for squash)
  • 1 quart vegetable oil (more or less as needed)
  • 3 garlic cloves
  • 2 limes (for zest, reserve some for lime juice later)
  • 2 avocados (large)
  • 2 tablespoons crema
  • salt (to taste, for crema)
  • 8 corn tortillas (yellow)
  • 1 cup water
  • 1 cup red wine vinegar
  • 3/4 cup sugar
  • 2 green chili (Hatch, jalapeño, etc.)
  • 3 red Fresno chilis
  • 1 red onion (medium)
  • 1 bunch cilantro
  • 1 bunch radishes
  • 4 ounces queso fresco (or Cotija cheese, or feta)
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    Jennifer Sweet a year ago
    AMAZING! I took a couple of shortcuts and bought pre-made tostadas and pre-ground spices, so that saved some time. It still took quite awhile to put together though, but worth every moment. The combination of flavors is incredible!!!