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Winter Squash + Corn Tostadas

Serves: 2-4
Crispy tostada shells topped with roasted butternut squash, corn, onion, and delicious Queso Fresco.


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  • 1 tbsp extra virgin olive oil
  • 1 cup finely diced butternut squash
  • 1 cup corn kernels
  • ¼ cup diced red onion
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp oregano
  • Pinch salt and pepper
  • Tostadas
  • Rizo Bros Queso Fresco, crumbled
  • Salsa
  • Cilantro


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drizzle the butternut squash, corn, and onion with the olive oil. Add the chili powder, cumin, oregano, salt and pepper and toss to combine and coat with the spices.
  3. Spread in an even layer on a baking sheet. Transfer to the oven and roast for 12-15 minutes or until the squash is tender.
  4. Top the tostadas with the squash and corn mixture and top with the crumbled queso fresco. Add additional toppings such as salsa and cilantro and enjoy!