Butternut Squash Pita with a Mexican Zip

Butternut Squash Pita with a Mexican Zip

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Ingredients:
  • 1 butternut squash, halved
  • 1/2 teaspoon Adams honey
  • 1 tbsp Chipotle Olive Oil
  • 6 pitas
  • 1 can black beans
  • 2 tablespoons lime juice
  • A dash of salt
  • 1/4 cup Greek yogurt
  • 1 avocado, sliced
  • Cilantro
  • 1/2 pound chicken or pork, cooked and shredded
Directions

Preheat oven to 425 degrees. Place squash on a lined baking sheet. Roast for 45 minutes. Remove squash from peel. In a bowl mix honey and Chipotle 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.