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butternut squash nachos

Butternut Squash Nachos


  • Author: Katherine
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 servings 1x

Description

Game day or any day, these healthy butternut squash nachos are a delicious alternative to traditional nachos using homemade butternut squash chips!


Ingredients

Scale

Loaded Squachos

  • 1 butternut squash, with a long neck
  • 3 tbsp olive oil
  • 1 lb ground beef
  • 1/2 cup black beans
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tsp salt
  • 1 1/2 tsp chili powder
  • 1 1/2 ground cumin
  • 2 tsp cayenne pepper
  • 1 cup shredded monterey jack cheese
  • Toppings: chopped lettuce, sour cream, pico de gallo salsa, jalapeno, green onion, olives

Pico De Gallo Salsa

  • 1 medium tomato, diced
  • 1 onion, diced
  • 1 jalapeno pepper, seeded and chopped
  • 3 tbsp fresh cilantro, finely chopped
  • 1 green onion, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp fresh lime juice (about half a lime)

Instructions

Loaded Squachos

  1. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper or a silicone baking mat
  2. Peel the butternut squash, and slice the neck into slices about 1/8″ thick. Lightly coat the slices with 2 tbsp olive oil and arrange on the baking sheets, ensuring there is no overlap. Bake for about 12 minutes, rotating the pan once. Allow to cool after cooking.
  3. While the squash cooks, heat the remaining tbsp of olive oil in a large skillet, and adding the onion and garlic, saute for 3 minutes. Add the beef and cook until browned, breaking into smaller pieces while cooking. Drain some liquid if necessary. Add the black beans and chili powder, salt, cumin and cayenne pepper and cook for an additional 2 minutes
  4. Arrange the squash on one baking sheet, cover with the beef mixture and top with cheese. Broil under high heat for 5 minutes. Remove from the oven, and top with desired toppings. Enjoy immediately.

Leftovers can be kept in the fridge for up to 2 days in an airtight container.

Pico De Gallo Salsa

  1. In a small bowl, combine and stir the tomato, onion, jalapeno pepper, cilantro and green onion.
  2. Season with garlic powder, salt and lime juice, stirring to combine. Keep in the fridge until ready to use.

Notes

  1. Use ground turkey or chicken as an alternative to beef.
  2. Substitute the monterey jack cheese with any mozzarella or cheddar for less heat.
  3. Make Ahead Tip: Brown the beef and cook the squash ahead of time, up to 1 day in advance. Assemble the squachos and broil before serving.
  • Category: dinners
  • Method: oven roasted
  • Cuisine: american

Keywords: butternut squash nachos // homemade butternut squash chips! // vegetable nachos

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