You guys! I’ve been eating so much squash lately, that I’m kind of afraid I might start to turn some bizarre shade of orange.
But as my friend Sherrie said to me earlier in the week “some people pay good money to be that color”. So I guess that is the upside to my dilemma.
I blame my obscene levels of squash consumption on my Mother. Because I asked her to bring me a couple delicata squash from the farm the other day, and she brought me twelve. So I’ve been on a steady diet of squash ever since.
Delicata squash has been a favorite of mine for a while now. It has a mild nutty, sweet flavor. It cooks up relatively quickly (at least compared to some other squashes). And you can eat the skin once it’s been cooked. Which is awesome because I’m lazy and I don’t like to peel things. So there you go.
I’ve used roasted delicata squash “half-moons” as a sandwich topping before, and I wanted to re-visit that idea here. But this time, focusing on a purely vegetarian option. So I slathered warmed sandwich-sized pita breads with fresh guacamole. Then topped them with black beans, pumpkin seeds, roasted squash and a few sprigs of fresh cilantro. Then I proceeded to shove three in my face. They were that good.
These Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole come together very quickly, which makes them a great choice for lunch or an easy weeknight dinner. Try them out and then come back here and tell me about how much you loved them!
Oh and do you want to know what my secret ingredient is for making the guacamole so incredibly yummy? It’s goat cheese. I simply mix a couple tablespoons of softened goat cheese in with the avocado to give my guacamole a wonderful creamy texture. Here I used a honey-flavored goat cheese from Laura Chenel’s that I’m currently obsessed with. But you could certainly used any plain or herbed goat cheese that you love.
If you wanted to make this recipe gluten free, swap out the pita bread for corn tortillas and have yourself a little Fall taco situation. Sounds delightful to me.
I’m back from a little blogging hiatus. And I’m easing into things with this simple and quick Avocado Toast with Spicy Marinated Chickpeas and Zucchini.
Baby steps, right?
Also, I just want to say up-front that I know this recipe seems rather unassuming. But it’s not. It completely exceeded all of my expectations. I almost dropped to my knees after I took the first bite. It’s that good. So seriously. You HAVE to make this one. Trust your old pal Liz.
You all know by now that I’m obsessed with avocado toast. And that I’m also on a personal mission to grill ALL THE THINGS. So it was only a matter of time before I combined those two elements together.
For this recipe, I grilled both the avocados and the bread. And oh my gosh, it makes everything taste AH-MAZING! The avocados get so incredibly creamy after just a couple of minutes on the grill. And the light char on the olive oil-brushed bread is absolute perfection.
The marinated chickpea and raw zucchini ribbon topping is very easy to toss together. And it’s equally good eaten straight up as it is piled high on top of the warm avocado toast. The juices drip down and soak into the bread slightly (you might want to tackle this avocado toast with a knife and fork), making every single bite super flavorful.
This Avocado Toast with Spicy Marinated Chickpeas and Zucchini is exactly how I like to eat all Summer long. I don’t need any complicated, time consuming dinners. Light, fresh and fast is where it’s at! Which makes this recipe perfect to share as part of our monthly 30 Minute Thursday series. For more dishes that you can make in 30 minutes or less (hooray!), just check out the links below. You got this!
Basil Pesto Pasta with Broccoli and Mushrooms from Pumpkin ‘n Spice
Crispy Salmon with Greek Orzo from Bake.Eat.Repeat.
Blackened Grilled Salmon with ‘Kickin Corn Pico de Gallo from Whole and Heavenly Oven
Unstuffed Bell Pepper Skillet from Kristine’s Kitchen
Grilled Pineapple Teriyaki Chicken Caesar Salad from Life Made Sweeter
Sweet Potato Noodles with Black Beans & Avocado Sauce from Sweet Peas & Saffron
Honey Pineapple Barbecue Chicken Sandwich from Flavor the Moments