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Prep
Difficulty
Medium
Time
Estimate
45 mins
Roast the squash first. Prepare the sunchoke salsa next. Finish preparing the rest of the tostada ingredients. Finish by chopping up the grapefruit-avocado salsa just before assembling the tostadas.
Roasted & pureed squash is a creamy delightful topping on a bean tostada and you want even miss the cheese. Although, add it if you must. I completely understand. Toast up the tortillas dipped in oil or fry them up to make them a bit more decadent.
The mysterious sunchoke aka Jerusalem artichokes tastes a bit like jicama and is perfect for a crispy salsa. Ginger & lemon replace the more traditional jalapeno & lime, but feel free to substitute those instead.
Grapefruit and avocado are soul mates. The creamy, richness of the avocado is perfectly balanced by grapefruit’s tart and sassy ways. This salsa can top everything from tacos to a simple seared fish fillet.
