Imagine a colorful platter of roasted butternut squash rounds, their vibrant orange hues contrasting beautifully with the deep reds and yellows of diced bell peppers and cherry tomatoes.
The delightful aroma of cumin and paprika wafts through the kitchen, mingling with the inviting scent of melted cheddar cheese.
This dish isn’t just a feast for the eyes and nose; it’s an embrace of warmth and comfort, perfect for those chilly evenings.
For me, these nachos became a lifesaver on a busy weeknight when I needed something easy yet nourishing for my family.
Their versatility makes them ideal for Sunday suppers or casual get-togethers, offering a healthy twist on a beloved classic.
Ready? Let’s cook up these wholesome nachos and bring a touch of Mexican flair to your table!
Why You’ll Love It
- Delivers bold flavor with a blend of roasted veggies and spices.
- Uses pantry staples like black beans and olive oil for convenience.
- Offers a healthy twist on traditional nachos with butternut squash base.
- Satisfies cravings with melted cheddar cheese and fresh avocado slices.
- Customizes easily with your favorite toppings like jalapeños or sour cream.
Ingredients
- 1 medium butternut squash — peeled and sliced into thin rounds; aim for uniform thickness for even roasting.
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground is preferable.
- 1 cup cherry tomatoes — halved; choose ripe for sweetness.
- 1 red bell pepper — diced; select firm for crunch.
- 1 yellow bell pepper — diced; look for bright color.
- 1/2 red onion — sliced; choose a medium-sized onion.
- 1 teaspoon cumin — ground; adds earthy flavor.
- 1 teaspoon paprika — use smoked for depth.
- 1 cup black beans — drained and rinsed; canned is convenient.
- 1 cup shredded cheddar cheese — sharp cheddar melts well.
- 1/4 cup fresh cilantro — chopped; adds freshness.
- 1 avocado — sliced; ripe but firm.
- 1 lime — cut into wedges; provides tangy contrast.
Step-by-Step Method
Preheat the Oven
Begin by setting the oven to 400°F (200°C). This guarantees the correct temperature is reached for roasting the butternut squash and vegetables.
Preheating the oven allows for even cooking and ideal texture.
Slice & Arrange the Squash
Peel and slice the butternut squash into thin rounds.
Arrange these on a baking sheet in a single layer. This arrangement helps the squash cook evenly and become crispy.
Drizzle & Season the Squash
Drizzle the squash rounds with olive oil, and sprinkle with salt and black pepper.
This seasoning enhances the natural sweetness of the squash and adds flavor.
Roast the Squash
Place the baking sheet in the preheated oven and roast the squash for 20 minutes.
Roasting brings out the squash’s natural sweetness and guarantees a tender yet crispy texture.
Combine & Season the Veggies
In a mixing bowl, combine cherry tomatoes, red bell pepper, yellow bell pepper, and red onion.
Toss these veggies with cumin, paprika, and a pinch of salt to infuse them with flavor.
Add & Roast the Veggies
Add the seasoned veggies to the baking sheet with the squash.
Return to the oven and roast for an additional 15 minutes. This step guarantees all veggies are cooked to perfection.
Sprinkle Beans & Cheese
Remove the baking sheet from the oven and sprinkle black beans and shredded cheddar cheese over the squash and veggie mixture.
This adds heartiness and a creamy texture to the nachos.
Melt the Cheese
Return the baking sheet to the oven for 5 minutes or until the cheese is melted.
This final roasting step guarantees the cheese is bubbly and perfectly melted over the nachos.
Rest & Garnish
Let the nachos rest for 5 minutes before garnishing with fresh cilantro and avocado slices.
Resting allows flavors to meld, and garnishing adds a fresh, vibrant touch.
Serve with Lime
Serve the nachos with lime wedges on the side.
Lime adds a zesty kick that complements the roasted flavors and enhances the dish’s overall taste. Enjoy your healthy, flavorful nachos!
Ingredient Swaps
- To make the Butternut Squash Nachos vegan, substitute the shredded cheddar cheese with a plant-based cheese alternative.
- For a budget-friendly option, replace fresh cilantro with dried cilantro or parsley.
- If butternut squash is unavailable, you can use sweet potatoes as an alternative base for the nachos.
- For added protein, swap black beans with chickpeas or lentils.
You Must Know
- Slice Evenly: Confirm the butternut squash rounds are sliced evenly and not too thick for extra crispiness.
- Fresh Spices: Use fresh cumin and paprika to enhance the flavor of the roasted veggies.
- Preheat Oven: Always preheat the oven to 400°F (200°C) to confirm even cooking of the squash and veggies.
- Rest Nachos: Allow the nachos to rest for 5 minutes after baking to let the flavors meld together.
- Customize Toppings: Feel free to add your favorite toppings like jalapeños or a dollop of sour cream for added flavor and texture.
Serving Tips
- Serve nachos on a large platter for a vibrant and colorful presentation.
- Pair with a revitalizing margarita or lime-infused sparkling water.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Top with jalapeños for a spicy kick.
- Serve alongside fresh salsa or guacamole for additional flavor options.
Storage & Make-Ahead
Butternut Squash Nachos can be stored in an airtight container in the refrigerator for up to three days.
To make ahead, prepare the squash and veggie toppings separately and assemble just before serving.
Freezing isn’t recommended, as the texture of roasted vegetables may deteriorate upon thawing.
Reheating
To gently reheat Butternut Squash Nachos, use a microwave for quick heating.
Use an oven at 350°F for even warming.
Use a stovetop skillet for maintaining crispness.
Mexican Influence
While savoring the delightful flavors of Butternut Squash Nachos, you might notice the vibrant Mexican influence that shines through in every bite.
The spices, like cumin and paprika, dance on your taste buds, giving the veggies a warm, smoky flair. The black beans add a hearty texture and earthiness, reminiscent of traditional Mexican dishes.
Topping the nachos with cheddar cheese provides a rich, creamy layer that melds beautifully with the roasted veggies.
Fresh cilantro and avocado slices are the crowning touch, adding a burst of freshness and creaminess that feels authentically south-of-the-border.
Don’t forget the lime wedges—they add a zesty kick, balancing the flavors perfectly. This fusion of ingredients creates a nacho experience that’s both familiar and delightfully unexpected.
Final Thoughts
Give these delicious Butternut Squash Nachos a try for a fun and healthy twist on traditional nachos! Feel free to tweak the recipe with your favorite toppings or spices to make it your own.
Frequently Asked Questions
Can I Use a Different Type of Squash for This Recipe?
Absolutely, you can substitute the butternut squash with another type like acorn or kabocha. They offer a slightly different texture and flavor but will still roast beautifully. Choose one that you enjoy, and have fun experimenting!
How Can I Make This Recipe Vegan-Friendly?
To make this recipe vegan-friendly, I’d replace the cheddar cheese with a vegan alternative and guarantee all ingredients are plant-based. You could also add nutritional yeast for a cheesy flavor. Enjoy crafting your vegan masterpiece!
What Are Some Alternative Cheese Options?
I’d suggest trying vegan cheese shreds for a plant-based twist. You could also use nutritional yeast for a cheesy flavor or a cashew-based cheese sauce for creaminess. Each option adds its unique touch to your dish!
Is There a Way to Reduce the Roasting Time?
To reduce roasting time, I suggest slicing the squash thinner and preheating the baking sheet. This way, you’ll achieve a crispier texture faster. Keep an eye on it to prevent overcooking. Enjoy experimenting with flavors!
Can I Prepare the Toppings in Advance?
Absolutely, you can prep the toppings ahead! I often chop veggies and mix the spices the night before. Just store everything in the fridge, and you’re ready to go when it’s time to cook.
Butternut Squash Nachos with Roasted Veggie Topping
Equipment
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Oven
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 1 medium butternut squash peeled and sliced into thin rounds
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 red onion sliced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the butternut squash rounds in a single layer on a baking sheet.
- Drizzle the squash with olive oil and sprinkle with salt and black pepper.
- Roast the squash in the oven for 20 minutes.
- In a mixing bowl, combine cherry tomatoes, red bell pepper, yellow bell pepper, and red onion.
- Toss the veggies with cumin, paprika, and a pinch of salt.
- Add the seasoned veggies to the baking sheet with the squash and roast for an additional 15 minutes.
- Remove the baking sheet from the oven and sprinkle the black beans and cheddar cheese over the squash and veggies.
- Return to the oven for 5 minutes or until the cheese is melted.
- Let the nachos rest for 5 minutes before garnishing with cilantro and avocado slices.
- Serve with lime wedges on the side.
Notes
