Exploits of a Vegan Wannabe

I have found that my desire for fresh cooked squash is frequently stifled by my lack of  desire to prep the squash. Most winter squash varieties require  a chain saw to cut and cube. Sometimes it is more of a commitment than I want to make for a meal.

So, yesterday as I stared at the two Ambercup squash mocking me on the counter, I contemplated throwing them out the front door for the squirrels. Once they were carried off the lawn, no one would have known it was me. Instead, I decided to try and solve the dilemma by cooking them whole. I preheated the oven, cut off their stems and pierced

each squash a million times. I set them on a foil lined baking sheet, set the timer for an hour  and twenty minutes  and gently implored the universe to not let them explode. When they were cooked,  I sliced them in half like a soft slab of butter and allowed them to cool. The insides were so soft I could have scooped out the seeds with a Pringle. I was left with a biggie bowl of the most brilliantly orange, sweet and nutritionally amazing winter squash. I made two dishes from the squash that I really, really loved. I will share the second recipe tomorrow. It really never occurred to me until today to roast squash whole. It made the experience effortless, then I had  an abundance of cooked squash ready to enjoy.

I made squash and pinto bean tostadas for dinner. To save time I went the easiest route using all things canned. Sometimes you just need dinner to practically cook itself but still be  healthy and delicious. This is a great meal for that.

Ambercup Squash Tostadas

By: S. Duquet

Ingredients

5 tostada shells

I used guacamole, fresh cilantro and sliced black olives for garnish

Squash Ingredients

2 C cooked Ambercup (or any other like butternut, delicata, turbana) squash

2 tsp taco seasoning

2 Tbsp water

Pinto Bean Ingredients

1 can organic pinto beans drained and rinsed

Tbsp canned diced jalapenos

4-5 Tbsp water

Make It Happen

~Warm tostada shells in a 200 degree oven while you assemble the other ingredients

~In a saucepan heat squash, taco seasoning and water until heated thoroughly and creamy enough to spread

~In a second saucepan heat beans, jalapenos and water until heated thoroughly. Mash with a potato masher and cook until creamy enough to spread or dollop.

~Assemble tostadas and enjoy

The squash has a creamy sweetness that is divine with the corn tortillas. The beans and jalapenos add a layer of heat and flavor that is just perfect with the Ambercup. All of the flavors came together like a mosaic to create something more beautiful than its individual parts. They were scrumptious together.

Have a delicious day.

Tags: Ambercup Squash tostadas, compassionate eating, compassionate products, dairy free, Engine 2 Diet, going veg, Meatless Monday recipe, seasonal recipe, squash tostadas, trying vegan, vegan challenge, vegan mexican food, vegan tostadas, vegan transition, vegan wannabe, winter squash recipe