Fried Pumpkin Tostadas
serves 2-4
The original recipe called for calabaza pumpkin, but you can substitue acorn squash for these savory, piquant, autumnal tostadas.
Read more about this recipe at the Washington Post.
1/3 to 1/2 cup olive oil (do not use extra-virgin)
2 pounds calabaza pumpkin, peeled, seeded and cut into 1/2-inch cubes (may substitute acorn squash)
1 small white onion, finely chopped (1/2 to 3/4 cup)
1 medium green bell pepper, stemmed, seeded and cut into 1/2- to 3/4-inch pieces
12 ounces vine-ripened tomatoes, coarsely chopped
2 to 3 teaspoons minced habanero chili pepper
Small tostadas, for serving
1/3 cup finely grated, dry queso anejo (may substitute Romano cheese)
prep: 40 minutes
total: 1 hour 15 minutes
large, heavy-bottomed pot
1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cubed squash and toss to coat; cover and cook, stirring occasionally, for about 20 minutes; the pumpkin will still be slightly firm.
2. Add the onion, green bell pepper, tomatoes and minced habanero chili pepper to taste, stirring to combine. Add salt to taste and cook, stirring occasionally to make sure the mixture isn't sticking and is still a little juicy, for about 8 minutes; taste and adjust seasoning as needed. The onion and bell pepper will still have a slight crunch, and the mixture should be shiny.
3. Reduce the heat to low and cook for 15 minutes, adding oil as needed to keep the mixture moist. Remove from the heat and let sit for 20 to 30 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
4. When ready to serve, place spoonfuls of the mixture on small tostadas. Sprinkle with the cheese.
Recipe adapted from Diana Kennedy's The Essential Cuisines of Mexico
(Image courtesy of Dana Smith for the Washington Post.)
