Low FODMAP Butternut Squash Breakfast Tostada Recipe

Prep time: 10-15 minutes

Cook time: 35 minutes

Yields: 4 servings



½ large butternut squash, peeled and cut into ½” pieces

Olive oil or light oil (avocado, canola, or vegetable), divided

1 tablespoon + 1 teaspoon Casa de Santé adobo seasoning blend, divided

1 orange bell pepper, thinly sliced

1 red bell pepper, thinly sliced

4 corn tortillas

4 eggs



1 avocado, peeled and thinly sliced



Preheat oven to 425 F. Place butternut squash on a parchment-lined baking sheet. Drizzle with 2 tablespoons of oil, then sprinkle 1 tablespoon Casa de Sauté adobo seasoning on top. Mix to combine and evenly coat squash. Bake for 20 minutes, or until squash is caramelized and tender. Set aside to cool for 5 minutes.

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add orange and red bell peppers and cook, stirring often, until softened, about 5-7 minutes. Sprinkle on 1 teaspoon Casa de Sauté adobo seasoning, cook for 1 minute more, then remove from the heat and set aside.

Place cooled roasted butternut squash into the bowl of a food processor with the blade attached. Pulse until squash is well blended and mashed into a smooth purée. (You can also mash the squash with a fork.)

On a large griddle or skillet, heat 1 teaspoon of oil over medium-high heat, then add corn tortillas and cook for 1-2 minutes per side, just until heated. Remove from heat.

In the same pan, add 1 more tablespoon of oil, then carefully crack each egg into the pan. Season with salt and pepper or more adobo seasoning, then cook until desired doneness.

To assemble: place corn tortillas on plates. Spoon on a few tablespoons of mashed squash, some of the seasoned bell peppers, and place a fried egg on top. Add sliced avocado and chopped cilantro. Serve immediately.

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