Add Fall flavor and a healthy vegetable to nacho night with these Butternut Squash and Black Bean Nachos!
Have you ever asked yourself, “I wonder if I could put butternut squash on nachos”? I’m sure that thought has crossed your mind dozens of times, but maybe you just haven’t found the time to try it. Or, maybe you actually never thought of that and aren’t sure it would taste good. In either case, you can be glad I’m here to tell you that I tried it, and it is really good!
I told you before that I like to eat nachos on the regular, but I don’t want to feel immensely guilty about it. When I order Nachos Supreme at Taco Bell, every bite tastes like shame, but homemade nachos loaded with roasted butternut squash and black beans don’t have that guilty aftertaste. The squash adds a nice sweetness, and you can’t beat Mexican food boosted with vitamins and fiber.
Pair these butternut squash nachos with roasted tomato salsa. I had one on hand that came with our farm box delivery, but if you want to make your own, my friends have some great recipes on yummyhealthyeasy.com and foodiewithfamily.com. These also go great with pomegranate margaritas!
You can buy pre-cut butternut squash or peel and dice a whole one. I tried halving mine and roasting the two halves uncut for this recipe. The squash cooked up great, but it was more of a pain to get it out of the skin than I expected. I think just peeling, seeding, and dicing it before cooking would be faster in the long run. Of course, buying the container of squash cubes from the produce section would be even faster, which is what I usually do.
You may notice that the cheese looks a bit skimpy on these nachos. I was trying to keep that low guilt thing going, but honestly, the more cheese you put on nachos, the better they are. You can be like me and go easy on the cheese and heavy on the salsa, or throw caution to the wind and add a couple extra handfuls of cheese when you make yours. Enjoy!Print
- 2 cups diced butternut squash
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 bag tortilla chips
- 15 ounces canned seasoned black beans drained
- 3–4 cups shredded monterey jack cheese
- 1 tablespoon dried cilantro (optional)
- Preheat oven to 375 degrees F. Toss squash with olive oil, chili powder, and salt until evenly coated.
- Spread in an even layer on a baking sheet lined with a silicone mat or parchment paper. Bake in preheated oven for 20-30 minutes or until squash is fork tender. (Leave oven on for next steps.)
- Meanwhile, on another lined baking sheet, spread an even layer of tortilla chips. Sprinkle drained beans evenly over the chips, and then arrange cooked squash over the beans. Spread desired amount of cheese over the chips, and sprinkle cilantro over the cheese if desired.
- Bake nachos in still hot oven for 8-10 minutes or until cheese is melted. Serve immediately.
- Prep Time: 15
- Cook Time: 45
Want more recipes that sneak vegetables into your diet? Try these!