Roasted Vegetable Tostadas with Chipotle Cream

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Vegetables:

Vegetable oil cooking spray

2 medium zucchini, cut into 1/2-inch cubes

1 red bell pepper, cored, seeded and cut into 1/2-inch pieces

One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)

1/4 cup extra-virgin olive oil

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

Tostadas:

Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas

1/2 cup extra-virgin olive oil

Chipotle Cream:

1 canned chipotle pepper, finely diced

1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise

1 tablespoon fresh lime juice

1 teaspoon agave