Squachos (Butternut Squash and Black Bean Nachos)

This is my first recipe using cubed squash in something other than soup. It’s true.

This fall I’m working at The Great Pumpkin Patch in Arthur, Illinois. Lots of fun stuff going on there for kids of all ages–picking out the perfect pumpkin for carving, running through the maze, the pumpkin ice cream, and the donuts (I need to stay away from those). And the list goes on.

Squash 101

But I have to tell you, I’m really clueless and almost intimidated when I see all the varieties of squash, gourds, and pumpkins on display and for sale at “The Patch.” So I’ve been doing a crash course in Squash 101 in my kitchen over the past few days. I’m anxious to try some of what I’ve learned with my Teens Cook cooking classes.

So back to my weekend job, I’m working at the demo tent during this harvest season. I’ll be encouraging folks to actually eat and not just decorate with many of the squash varieties. Actually, you can probably eat it after you decorate with it provided they haven’t rotted on your porch step.

First up on my recipe list, Squachos. Tortilla chips of choice loaded up with roasted butternut squash, black beans, lots of cheese (I love cheese), and then topped with tons of toppings–green onion, tomato, jalapeno, and avocado. Too many healthy nutrients to count.

These Squachos ended up being SO much better than I would have thought. A little bit of sweet from the squash and spicy from the peppers. Tons of vitamins, good fats and protein coming from the squash, beans, and avocado and all the rest of the toppings.

Print Recipe

Squachos (Butternut Squash and Black Bean Nachos)

Author: Anita's Table Talk

Ingredients

2-3 cups cubed fresh butternut squash
2 Tablespoons oil I used regular olive oil
1-2 2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
salt and pepper to taste
1 pkg plain corn tortilla chips
1 15 ounce can seasoned black beans, rinsed and drained
1 small tomato chopped
4-6 green onions chopped (I used all of the green onion, white and green parts)
jalapeno pepper fresh or canned, chopped, to taste
1 avocado peeled and diced
3-4 cups shredded cheese Mexican cheese blend, Monterey Jack, or Cheddar all work
salsa

Instructions

Preheat oven to 400 degrees.
In a large bowl, toss squash with oil, chili powder, cumin, garlic powder, salt and pepper.
Place squash on a shallow baking pan lined with parchment paper or sprayed with nonstick spray.
Bake 15 to 20 minutes or until fork tender.
Remove from oven but keep the oven on, lowering heat to 350 degrees.
On a sheet pan, layer half the squash and then chips. Top with the rest of the squash, black beans,and cheese. Repeat.
Bake until cheese is melted, approximately 5-8 minutes. Serve topped with tomatoes, green onion, avocado, and even some salsa.