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

Servings: 12

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

Optional Toppings

  • Fresh cilantro diced
  • Green onion diced
  • Guacamole
  • Fresh lime juice


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place cubed pumpkin on baking sheet, drizzle with olive oil. Sprinkle with pepper and coat evenly.
  3. Roast for 30 minutes, until pumpkin is tender.
  4. Reduce oven temperature to 350 degrees.
  5. Use cooking spray to cover 9 by 13 inch baking pan.
  6. Layer the chips, pumpkin, beans, salsa, and cheese in the pan. Repeat.
  7. Bake in the oven for 10 minutes, or until cheese is melted.
  8. 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/.

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