Delicata Squash Tostadas

Preheat the oven to 425°. Lightly spray both sides of the tortillas with cooking spray and sprinkle with salt. Bake in a single layer on a baking sheet for 5 minutes. Flip them over and bake for another 5 minutes until they are golden brown and crispy. Set aside.

Spiced Delicata Squash

Cut the squash in half lengthwise, scoop out the seeds, then slice the flesh into half moons about ½-inch thick. Toss with 1 tablespoon of olive oil, the juice of ½ lime (cut the second half  into wedges for serving), chili powder, coriander,  cumin, and a big pinch of kosher salt. Roast for 25-30 minutes, flipping halfway through until squash is tender and caramelized.

Mashed Black Beans

While the squash roasts, heat 2 tablespoons of olive oil over medium heat in a small pot. Pick cilantro leaves and set them aside for garnish. Mince the cilantro stems and sauté them with jalapeno, garlic, and a pinch of kosher salt for 3 minutes. Add in strained black beans and ¼ cup of water. Simmer for 5 minutes, stirring occasionally. Use the back of a spoon to mash the beans and season with kosher salt to taste.

Tostada Assembly

Spread a scoop of mashed beans onto the crisp tostadas using the back of a spoon. Add a few pieces of roasted delicata. Garnish with a dollop of sour cream, cilantro leaves, a few drops of hot sauce, and a squeeze of fresh lime juice.