RECIPES: Squash Bug Nachos

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Squash Bug Nachos

  • 4 heaping cups diced butternut squash (about 1½ pounds diced)
  • 2 tablespoons corn oil
  • ¼ teaspoon each chili powder, ground cumin, salt and pepper
  • 1 bag (12 ounce) favorite tortilla chips
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 can (15 ounce) petite diced tomatoes with green chilies
  • ½ – 2/3 cup very finely chopped red onion
  • 4 cups (16 ounces) reduced fat, shredded Mexican cheese blend

Optional toppings: chopped cilantro, chopped green onions, hot pepper sauce, chopped avocado

Preheat oven to 400°F. Mix squash, oil and four seasonings together in a large bowl. Arrange squash in a single layer on a greased 10×15-inch or 13×18-inch rimmed baking pan. Roast 25-35 minutes, or until tender and desired doneness. Stir occasionally.

Decrease oven to 350°F. On a separate rimmed baking pan, layer half the tortilla chips, cooked squash, black beans, diced tomatoes, red onion and shredded cheese. Repeat layer. Bake 7-11 minutes, or until cheese is melted and nachos are slightly heated throughout.

Serve immediately. Makes about 12-16 servings.

Recipe by culinary nutritionist Kim Galeaz, RDN, CD

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