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Appetizers & Snacks

Butternut Squash Pita with a Mexican Zip


1 butternut squash, halved
1/2 teaspoon honey (Innisfil Creek)
1 tbsp Mexican Spice Olive Oil
6 pitas
1 can black beans
2 tablespoons lime juice
A dash of salt
1/4 cup Greek yogurt
1 avocado, sliced
1/2 pound chicken or pork, cooked and shredded



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.

Products Used

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