Roasted Butternut Squash with Cilantro Avocado Beans Nachos
Servings 1 full baking sheet for 6-8 people
Ingredients
- 2 cups butternut squash , cut into ½-inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon garlic salt
- 1 10- ounce bag of corn tortilla chips
- 1 cup canned refried beans , (8 ounces)
- ¼ cup Cilantro Avocado Greek Dressing
- 4 cups grated cheddar cheese or your preference of grated mixed cheeses
- 2 cups pico de gallo
- 2 green onions , chopped
- 1 avocado , pitted and sliced
- Pickled jalapeños
Instructions
- Preheat the oven to 450° F.
- Cover a baking sheet with aluminum foil and spray with cooking spray. Toss the butternut squash cubes with the olive oil then sprinkle with the chili powder, garlic salt and pepper and toss to coat. Scatter on the baking tray and roast for 5-10 minutes or until the squash is golden and caramelized. Transfer the butternut squash to a bowl and remove the foil from the baking sheet. Reduce the oven temperature to 400° F.
- Scatter the tortilla chips over the baking sheet so the chips barely overlap but cover the whole sheet. In a small bowl, mix the refried beans with the cilantro avocado yogurt dressing. Spread or dot the beans onto the individual chips then sprinkle with the cheese. Top with the roasted butternut squash and black olives and bake for 5-10 minutes or until the cheese is melted and bubbly. Top with the pico de gallo, chopped green onion, sliced avocado and pickled jalapeños. Drizzle with more dressing as desired and serve.