Spiced Chicken & Honeynut Squash Tostadas with Pickled Red Onion

Spiced Chicken & Honeynut Squash Tostadas

with Pickled Red Onion

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These zesty tostadas get depth of flavor from red onion used two ways: roasted with petite honeynut squash to bring out their sweetness, and pickled with a bit of vinegar and sugar for bright, tangy flavor. We’re piling the roasted vegetables along with Mexican-spiced chicken onto toasted tortillas. With a cooling layer of sour cream— and pops of tartness from the pulp of finger limes—tonight’s dish has all the satisfying texture and flavor tostadas are known for. (Chefs, honeynut squash can have beautiful green stripes.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & season the sour cream:
1 Prepare the ingredients & season the sour cream:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the squash ends, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ¼-inch-thick pieces. Peel the onion; halve lengthwise. Cut 1 half into ½-inch-wide wedges. Thinly slice the remaining half crosswise. Halve the finger limes crosswise. In a bowl, combine the sour cream and a drizzle of olive oil. Season with salt and pepper to taste.

Roast the vegetables:
2 Roast the vegetables:

Place the squash and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Pickle the onion:
3 Pickle the onion:

While the vegetables roast, in a small pot, combine the sliced onion, 2 teaspoons of sugar (you will have extra sugar), the vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat. Set aside to cool for at least 10 minutes.

Toast the tortillas:
4 Toast the tortillas:

While the onion cools, place the tortillas on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single layer. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Leaving the oven on, remove the toasted tortillas from the oven.

Cook the chicken:
5 Cook the chicken:

While the tortillas toast, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat; set aside in a warm place.

Assemble the tostadas & plate your dish:
6 Assemble the tostadas & plate your dish:

Transfer the toasted tortillas to a work surface. Evenly divide half the seasoned sour cream among the toasted tortillas. Top with the cooked chicken, roasted vegetables, and as much of the pickled onion as you’d like (draining before adding). Top with the remaining sour cream. Divide between 2 dishes. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & season the sour cream:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the squash ends, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ¼-inch-thick pieces. Peel the onion; halve lengthwise. Cut 1 half into ½-inch-wide wedges. Thinly slice the remaining half crosswise. Halve the finger limes crosswise. In a bowl, combine the sour cream and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the vegetables:

Place the squash and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the vegetables:
Pickle the onion:
3 Pickle the onion:

While the vegetables roast, in a small pot, combine the sliced onion, 2 teaspoons of sugar (you will have extra sugar), the vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat. Set aside to cool for at least 10 minutes.

4 Toast the tortillas:

While the onion cools, place the tortillas on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in a single layer. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Leaving the oven on, remove the toasted tortillas from the oven.

Toast the tortillas:
Cook the chicken:
5 Cook the chicken:

While the tortillas toast, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat; set aside in a warm place.

6 Assemble the tostadas & plate your dish:

Transfer the toasted tortillas to a work surface. Evenly divide half the seasoned sour cream among the toasted tortillas. Top with the cooked chicken, roasted vegetables, and as much of the pickled onion as you’d like (draining before adding). Top with the remaining sour cream. Divide between 2 dishes. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!

Assemble the tostadas & plate your dish:
Browse Steps
1 of 6