El Alma Cafe Roasted Pumpkin & Spinach Tostadas
This clever pumpkin recipe can be pulled together in less than an hour! It's from our friends at El Alma Cafe in Austin! This one you'll want to serve with your favorite salsa -- so don't forget to grab some before stores shut down for the holiday!
Ingredients
- 2- 1½ pound pie pumpkin cut in half, sprinkled with chile powder and roasted soft
- ½ red onion cut into thin strips
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- 1 cup fresh baby spinach cleaned
- 6 inch crispy tortillas 5 or 6tostadas
- ¼ cup Queso fresco
- ¼ pumpkin seeds roasted
- 1 cup purple cabbage very thinly sliced and washed
- 3 tablespoons pickled jalapeños finely sliced
- 3 tablespoons pickling juice vinegar from the Jalapenos
- The juice of ½ a lime
Instructions
- On a non-reactive bowl, mix purple cabbage with the pickled jalapenos, pickling juice, lime juice and a pinch of salt, set aside.
- Scoop out the chilled roasted pumpkin meat, set aside.
- Heat up the olive oil in a skillet over medium-high heat, saute the onion and add the roasted pumpkin.Season with salt.
- Remove from the heat and mix in the spinach.
- On a large platter arrange the tostadas, top with the pumpkin mix evenly divided.
- Top with queso fresco and the toasted pumpkin seeds.
- Top with the Jalapeno slaw.
- Serve with your favorite salsa.
Notes
This recipe is provided courtesy of El Alma Cafe in Austin.
Tried this recipe?Let us know how it was!