Wahaca’s Squash Tostada

Ingredients

1 onion, finely diced
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
½ large squash, about 1.5kg (we love Riverford’s Crown Prince variety)
A few sprigs thyme
A good pinch of sea salt
2 tsp chipotle en adobo or 1 red chilli, finely chopped
1 lime

Garnish

Chilli oil
Herb aioli
2-3 tbsp toasted pumpkin seeds
50g feta
A small handful fresh coriander, roughly chopped
2-3 tbsp pomegranate seeds
Corn tortillas (we love the ones by Cool Chile)

Method

Pre-heat the oven to 180C.
Cut the squash into wedges – you do not need to peel them. Pop in a roasting dish with 1-2cm water and roast for 30 minutes or until soft. You are not looking to caramelise the squash, just cook it through. You can also steam them.
Heat 2 tablespoons of oil in a medium sized pan and sweat the onions for 10 minutes until translucent. Add the garlic, chilli and thyme, and cook for a few minutes longer.
Once the squash is tender scoop away from the skins and add the flesh to the onions in the pan. Roughly mash and warm through, seasoning with the juice from half the lime and the rest of the olive oil. Take off the heat and allow to cool.
Fry the tortillas in vegetable oil until crisp. Blend a little garlic and fresh tarragon and parsley into a good quality mayonnaise, home-made or other.
Top the tortillas with the warm squash puree, drizzle with chilli oil, sprinkle with pumpkin seeds, a little crumbled feta, chopped coriander and pomegranate seeds and serve at once.

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