400g cubed butternut squash
1 Tbsp olive oil
1 tsp sea salt
1 tsp cumin seeds or cumin powder
1 cup corn flour
2-3 Tbsp water
1 Taylor Farms Ginger Garlic Stir Fry Kit
1 cup cooked, shredded chicken
1/2 cup cream cheese
1/4 cup roasted pumpkin seeds
Coriander to garnish
Preheat oven to 160C.
Add the butternut squash to a roasting dish and toss with olive oil, sea salt and cumin. Roast for 15-20 minutes then remove from the oven and allow to cool.
Add the cooled squash to a food processor with the corn flour and process on low until combined. Slowly add the water until the mixture comes together but is not sticky. Remove from the food processor and divide into 16 equal portions. Use a tortilla press or rolling pin to flatten the dough between two pieces of wax paper until they are fairly thin. Shallow fry in batches until crispy. Place on a baking sheet in a warm oven until ready to assemble.
Cook your Taylor Farms Ginger Garlic Stir Fry Kit as directed on the package. Add the cooked chicken and toss to combine.
Divide the stir fry amongst the tostada rounds and top with cream cheese, pumpkin seeds and coriander.