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Butternut Squash Nachos

Source: dinnertonight.tamu.edu

Course: Main Course

Prep Time: 35 min

Cook Time: 35 min

Total Time: 1 hr 10 min

Yield: 12 people

Serves:

Ingredients

  • 4 cups fresh squash or pumpkin, (cubed)
  • 2 tablespoons olive oil
  • 14 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)
  • guacamole
  • fresh lime juice

Directions

  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.
  9. Look in your grocerís produce ready-prepared section. You can use ready-to-cook cubed butternut squash to make the recipe in less time.

Amount Per Serving (12)

  • Calories: 260
  • Protein: 12
  • Sugar: 3
  • Carbohydrate: 37
  • Fat: 9
  • Cholesterol: 10
  • Sodium: 520
  • Fiber: 6
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