Butternut Squash Nachos
Football season is coming to an end, and even though our team is now out of the running we'll still be getting together with friends to watch how the season comes to a close. If you're gathering friends to cheer for your team in the Super Bowl you'll be the MVC (most valuable cook ;) for putting together this Butternut Squash Nacho Bar. If you're afraid your macho man buddies will laugh at the Butternut Squash portion, just leave that out of the title and knock their socks off with the amazing flavor when all of these toppings come together. Get ready to create a killer Nacho Bar!
Nacho Bar Break Down:
- Tortilla Chips
- Fontina & Colby Jack Cheeses, grated and mixed together
- Roasted Tomato & Garlic Black Beans, see recipe below
- Roasted Butternut Squash, see recipe below
- Ground Beef, sautéed with your fav taco seasoning, or grilled chicken!
- Roasted Jalapeno, diced and tossed with cilantro
- Pico de Gallo
- Sour Cream
- lime wedges
Roasted Tomato & Garlic Black Beans:
- 1 pint of cherry tomatoes
- 3 garlic cloves, skins on
- 1 tablespoon olive oil
- 2 15-oz cans black beans, drained
- 1/2 teaspoon salt
- 1/2 cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/4 cup chopped cilantro
- 1 large jalapeno (roast this for a side topping)
Preheat the oven to 400 degrees. Rinse the cherry tomatoes then place them on a baking sheet, throw the garlic cloves onto the sheet, along with the jalapeño and roast for 15-20 minutes - or until the tomatoes have started to pop open. Remove from the oven.
In a large saute pan, heat the olive oil, then add the whole roasted tomatoes. Squeeze the roasted garlic out of the skins and add it to the pan. Sauté the tomatoes and garlic for a minute while mashing the tomatoes to get them to open up completely. Add in the black beans, salt, spices and cilantro. Sauté until the excess liquid cooks off. Cover to keep warm and set aside.
Dice the roasted jalapeño and toss with 1/8 cup chopped cilantro - put in a small serving dish and set aside as an added topping
Roasted Butternut Squash:
- 1 small butternut squash, peeled and diced into small 1/4 inch chunks
- 1/2 of a small onion, diced into 1/4 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Preheat the oven to 400 degrees. Toss all of the ingredients together in a large bowl, then spread out on a large baking sheet. Roast for 20 minutes or until the squash is tender, stir at 10 minutes.
Now you can set up your Nacho Bar with all of the toppings ready for your guests to build their own. I like to make the nachos as people are ready to dish them up. Spread the chips out on a large baking sheet, top with the grated Fontina and Colby Jack Cheeses and place under the broiler for a few minutes, keep an eye on them so you don't burn your chips! Place the baking sheet of hot nachos on the bar and let everyone get to work building their own.
Have fun cheering your teams on - but most of all enjoy bringing your people together and spending an afternoon simply enjoying life.