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RECIPE
15 INGREDIENTS 10 STEPS 1hr

Butternut Squash & Caramelized Onion Nachos

4.5
2 Ratings
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.
Butternut Squash & Caramelized Onion Nachos Recipe | SideChef
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.
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr
Total Time
$2.25
Cost Per Serving

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

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Nutrition Per Serving

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CALORIES
896
FAT
58.2 g
PROTEIN
32.2 g
CARBS
67.7 g

Cooking Instructions

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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 Tbsp) , Ground Cinnamon (1/2 Tbsp) , 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 Tbsp) in a large sauté pan over medium heat. Add the Yellow Onions (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 Tbsp) 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 Tbsp) , Chicken Broth (1/3 cup) , remaining Unsalted Butter (3 Tbsp) 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 cups) and half the Monterey Jack Cheese (3 cups) .
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!
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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%
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