1. Roast Butternut cut side down on a baking sheet sprayed with oil.
2. Bake in a 350F/180C oven for 35 minutes, or until done.
3. When cool enough to handle, scoop out pulp and mash.
4. Add chopped Chipotle and Adobe Sauce.

Assembly:

1. Warm Tostada shells
2. Place on plate
3. Add 2-3 tbsp. of Butternut Squash with Chipotle to the Tostada and spread carefully to the edges.
4. Add a small amount of shredded chicken.
5. Top with chopped onion, tomato, and shredded lettuce
6. Add a dollop of sour cream
7. Top with sprigs of cilantro
8. Serve with Lime Wedges and Cotija cheese.
9. Sweet, Salty, Spicy, and oh so Crunchy deliciousness