Home > Recipes > Fall Nachos

Fall Nachos

Name: Fall Nachos
Prep time: 10 h
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: Â½ medium butternut squash, peeled and cut into small cubes; 2 tablespoons extra-virgin olive oil; Â¼ teaspoon salt; Â¼ teaspoon chili powder; â teaspoon cinnamon; 1 large or 2 small avocados, skin and pit removed; Juice of 1 lime; Salt, to taste; Pepper, to taste; 2 cups red cabbage, shredded; 15 ounces (1 can) black beans, drained and rinsed; Â¼ cup green onions, chopped; Juice of 1 lime; 1 teaspoon olive oil; 1 teaspoon ground cumin; Â¼ teaspoon salt; 1 bag tortilla chips; 8 ounces sharp cheddar cheese, shredded; Pickled jalapeÃ±os (optional)

Colorful Fall Nachos loaded with black beans, butternut squash and red cabbage make a winning game-day snack for football season. Top them off with melted cheddar, spicy pickled jalapeños and fresh guacamole for the perfect finish.

Tara Rochford

Print Recipe

Makes: 8 servings
Prep Time: 10 hours
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home

Ingredients

Butternut Squash:

½ medium butternut squash, peeled and cut into small cubes
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon chili powder
⅛ teaspoon cinnamon

Guacamole:

1 large or 2 small avocados, skin and pit removed
Juice of 1 lime
Salt, to taste
Pepper, to taste

Black Bean Lime Slaw:

2 cups red cabbage, shredded
15 ounces (1 can) black beans, drained and rinsed
¼ cup green onions, chopped
Juice of 1 lime
1 teaspoon olive oil
1 teaspoon ground cumin
¼ teaspoon salt

For serving:

1 bag tortilla chips
8 ounces sharp cheddar cheese, shredded
Pickled jalapeños (optional)

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
For the squash: On the baking sheet, toss the butternut squash with oil, salt, chili powder and cinnamon. Roast for 25 minutes, or until the squash is slightly brown on the outside and soft on the inside. While squash roasts, prepare the guacamole and slaw.
For the guacamole: In a medium bowl, combine the avocados and lime juice and mash with a potato masher or the back of a fork until desired texture is reached. Stir in the salt and pepper to taste.
For the slaw: In a large bowl, combine the cabbage, beans, green onions, lime juice, oil, cumin and salt.
To assemble nachos: Once squash is cooked, remove from oven and turn on the broiler. Place tortilla chips in a single layer on a baking sheet. Sprinkle with cheese and broil until cheese is melted, about 2 to 5 minutes. (The timing is very dependent on your oven, so keep a close watch to prevent burning.
Remove chips from oven and top with the roasted squash, guacamole, slaw and jalapeños, if using. Serve immediately.