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Squachos (Butternut Squash and Black Bean Nachos)

Author: Anita's Table Talk


  • 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


  • 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.