Use code LOADIT4U for $10 off your first shoppable recipe order.
RECIPE
15 INGREDIENTS10 STEPS1HR

Butternut Squash & Caramelized Onion Nachos

4.5
2 Ratings
Love This Recipe?
168 Saved
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
GO TO BLOG
Shop Now
Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
This recipe began as a seasonal take on a classic game-day food, but as the real action has been in the political arena this fall, it morphed into a seasonal take on debate-day food.

1HR

Total Time
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1
(2 lb)
Small  Butternut Squash , peeled, deseeded, diced
1/4 cup
Extra-Virgin Olive Oil , divided
1/2 Tbsp
Ground Cinnamon
3 Tbsp
Unsalted Butter , divided
4
Yellow Onions , thinly sliced
1 Tbsp
1/3 cup
Chicken Broth
1 bag
(16 oz)
Lightly Salted Corn Tortilla Chips
3 cups
Shredded  Fontina Cheese
3 cups
Shredded  Monterey Jack Cheese
1
Avocado , diced
1/4 cup
Pepitas
to taste
Shop Now
Pick Up From
Find nearby stores
Estimated Total: Est. Total:
Fulfilled by
Nutrition Per Serving
VIEW ALL
CALORIES
896
FAT
58.2 g
PROTEIN
32.2 g
CARBS
67.7 g

Directions

HIDE IMAGES
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place the Butternut Squash (1) on a sheet pan, add Extra-Virgin Olive Oil (2 tablespoon), Ground Cinnamon (1/2 tablespoon), and Kosher Salt (to taste) and toss lightly with your hands.
Step 3
Roast for 30-35 minutes, until tender, tossing twice during cooking with a metal spatula so the cubes brown evenly.
Step 4
Meanwhile, heat butternut squash and Extra-Virgin Olive Oil (2 tablespoon) in a large sauté pan over medium heat. Add the Yellow Onion (4) and cover for 10 minutes to let them steam.
Step 5
Remove the lid and continue to cook over medium-low heat, stirring occasionally, for about 45 minutes, until the onions are golden brown.Add the Apple Cider Vinegar (2 tablespoon)and cook for 2 more minutes, scraping the brown bits from the pan.Remove from the heat and set aside.
Step 6
Place the cooked squash in the bowl of a food processor. Add the Chipotle Peppers in Adobo Sauce (1), Maple Syrup (1 tablespoon), Chicken Broth (1/3 cup), remaining Unsalted Butter (3 tablespoon) and Kosher Salt (to taste) and process until smooth.
Step 7
Spread one layer of Lightly Salted Corn Tortilla Chips (1 bag) onto the sheet pan you used to roast the squash. Spoon half the squash mixture on top, distributing it as evenly as you can.
Step 8
Spoon half the caramelized onions on top, followed by half the Fontina Cheese (3 cup) and half the Monterey Jack Cheese (3 cup).
Step 9
Repeat with remaining chips, squash, onions and cheese to make one more layer. Bake for 10 minutes, until the cheese has melted and is beginning to brown at the edges.
Step 10
Sprinkle with the Avocado (1) and Pepitas (1/4 cup) and serve immediately. Enjoy!

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
168 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code LOADIT4U
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
896
% Daily Value*
Fat
58.2 g
75%
Saturated Fat
24.6 g
123%
Trans Fat
0.5 g
--
Cholesterol
108.5 mg
36%
Carbohydrates
67.7 g
25%
Fiber
10.2 g
36%
Sugars
14.3 g
--
Protein
32.2 g
64%
Sodium
916.4 mg
40%
Vitamin D
0.6 µg
3%
Calcium
806.1 mg
62%
Iron
3.5 mg
19%
Potassium
693.0 mg
15%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from