Squash-And-Mushroom Tostadas

• 1 cup mixed dried mushrooms
• 1 cup boiling water
• 2 poblano chiles
• 1 butternut squash, halved lengthwise (1 3/4 pounds)
• 3 tablespoons pine nuts, toasted and divided
• 1 tablespoon honey
• 1/2 teaspoon salt
• 6 (6-inch) corn tortillas

1. Combine the mushrooms and boiling water in a bowl; cover and let stand for 1 hour. Drain. Slice mushroom caps; discard stems. Combine mushrooms, Tomatillo Puree, and Dried-Chile Puree in a small nonstick skillet; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until thick. Keep warm.
2. Preheat broiler.
3. Place chiles on a foil-lined baking sheet; broil for 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Slice each chile into 6 strips, and set aside.
4. Preheat oven to 350u0b0.
5. Place squash halves, cut sides down, on a baking sheet; bake at 350u0b0 for 45 minutes or until tender. Cool; discard seeds and scoop out squash pulp. Combine squash pulp, 2 tablespoons pine nuts, honey, and salt in a microwave-safe bowl.
6. Place tortillas directly on middle rack in oven. Bake at 350u0b0 for 7 minutes (tortillas should be slightly pliable).
7. Microwave squash mixture at high 30 seconds or until hot. Spread 1/4 cup squash mixture over each tortilla; top with 1/4 cup mushroom mixture. Arrange 2 chile strips over mushroom mixture; sprinkle with 1/2 teaspoon pine nuts.

mixed dried mushrooms, boiling water, chiles, butternut squash, pine nuts, honey, salt, corn tortillas

Taken from www.myrecipes.com/recipe/squash-and-mushroom-tostadas (may not work)