Butternut Squash Black Bean Tostadas

For the Tostada Shells:

• 6 blue corn tortilla
• cooking spray
• salt

For the Butternut Squash:

• 1 butternut squash peeled, seeded and cut into 1/2-inch cubes, medium
• 1 tablespoon olive oil
• 1/2 teaspoon cumin ground
• 1 tablespoon lime juice
• salt to taste
• black pepper to taste

For the Creamy Avocado Dressing:

• 2 avocado peeled and seeded, ripe
• 1/2 cup buttermilk low-fat
• 2 cloves garlic minced
• 1/4 cup cilantro chopped, fresh
• 2 tablespoons green onion chopped
• 1 jalapeno pepper chopped and seeds removed, small
• 2-3 tablespoons lime juice fresh
• 1/4 teaspoon cumin ground
• salt to taste
• ground black pepper to taste

Tostada Toppings:

• 2 black beans 15 oz canned, rinsed, drained, heated
• 1 red onion diced, small
• 1/2 cup Pepitas
• lettuce chopped