Acorn Squash & Lentil Tostadas

Day 4 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Acorn Squash & Lentil Tostadas - a unique twist blending fall flavors with the essence of dal pakwan! It’s earthy, vibrant, and packed with *main character energy* – the perfect dish to celebrate both festivals with festive flavor

Here’s how to make it:

1. Cut the ends of an acorn squash, then cut in half, lengthwise. Scoop and discard the seeds

2. Cut the squash in wedges, following the natural dips of the squash. Use a peeler or knife or remove the skin. Then cut the wedges into small-medium cubes

3. Add the acorn squash to the bowl of an instant pot along with 1.5 cups washed lentils, water just enough to cover everything, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/4 tsp turmeric, and 2-3 tsp salt. Pressure cook for 20 minutes. Once cooked, the mixture should be fully mush

4. In a small bowl, combine equal parts cumin powder, coriander powder, red chili powder, mango (amchoor) powder, and salt. Mix well and add more salt as needed. It should be slightly salty

5. Prepare toppings but finely dicing red onions and tomatoes, chopping some fresh mint or cilantro, and separately mixing garlic chutney and cilantro chutney with some water to thin it out

6. To assemble, spread the acorn squash and lentil mix on a tostada. Top with onions, tomatoes, cilantro chutney, garlic chutney, spices mixture, and herbs!

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