Appetizers & Snacks
Butternut Squash Pita with a Mexican Zip
Preheat oven to 425 degrees. Place squash on a lined baking sheet. Roast for 45 minutes. Remove squash from peel. In a bowl mix stir honey and Mexican Spice Olive Oil into squash and puree with a blender or by hand. Toast pitas in oven until soft and slightly toasted. Stir together black beans with 1 tablespoon lime juice and salt. In a separate bowl, whisk together 1 tablespoon lime juice and Greek yogurt.
Assemble tostadas by spreading butternut squash across pita.
Top with black beans, avocado, cilantro, shredded chicken and a dollop of yogurt mixture.