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butternut squash nachos recipe

Butternut Squash Nachos with Roasted Veggie Topping

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings

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

For extra crispiness, make sure the butternut squash rounds are sliced evenly and not too thick. You can add your favorite toppings like jalapeños or a dollop of sour cream for added flavor. Adjust the spices to suit your taste, and enjoy this healthy twist on traditional nachos!
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