Fabulous for Fall: Butternut Squash Nachos
Texas A&M AgriLife Extension
You know it's fall in Texas when some great dishes that are unique autumn-like and Texan start appearing on our tables. Here's a tasty and healthy idea befitting the season, courtesy of the Texas A&M AgriLife Extension.
Butternut Squash Nachos
Prep Time: 35 minutes
- 4 cups fresh squash or pumpkin cubed (Look in your grocer’s produce ready-prepared section. You can use ready-to-cook cubed butternut squash to make the recipe in less time.)
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 13-ounce package blue corn tortilla chips baked
- 1 15-ounce can canned, low sodium black beans drained
- 2 cups low fat mozzarella cheese
- Fresh cilantro diced
- Green onion diced
- Fresh lime juice
- Preheat oven to 400 degrees Fahrenheit.
- Place cubed pumpkin on baking sheet, drizzle with olive oil. Sprinkle with pepper and coat evenly.
- Roast for 30 minutes, until pumpkin is tender.
- Reduce oven temperature to 350 degrees.
- Use cooking spray to cover 9 by 13 inch baking pan.
- Layer the chips, pumpkin, beans, salsa, and cheese in the pan. Repeat.
- Bake in the oven for 10 minutes, or until cheese is melted.
- Add toppings of your choice and serve.
This recipe comes to us from the Texas A&M AgriLife Extension Service's Dinner Tonight program. Dinner Tonight was developed to provide busy families with quick, healthy, cost effective recipes that taste great. Texas A&M AgriLife Extension Service is a unique education agency with a statewide network of professional educators, trained volunteers, and county offices.
Discover other recipes, helpful cooing tips and more at www.dinnertonight.tamu.edu/.