Fall is squash season, so let these hardy vegetables be the star of the show. Squashes come in myriad varieties and can be generally divided between summer, fall, or winter varieties. Fall and winter squash have hard skins that give way to colorful vitamin- and antioxidant-rich flesh.
Depending on the type of squash, the skin may or may not need to be peeled. Kabocha (or Japanese) squash is one variety that can be eaten unpeeled. It has sweet orange flesh and a dark green, speckled, edible shell, which provides extra nutrients and a satisfying firmness that is ideal for these tostadas.
