Black Bean + Butternut Squash Nachos

I promise there are chunks of butternut squash under all of the cheese...and I also promise you that these are some of thee best nachos ever!

I've said it before and I'll say it again, butternut squash is the perfect meat replacement.  It's substantial enough that it can hold its own in a dish, and it's healthy too {never mind the mounds of cheese!}.


2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 
1 tablespoon extra virgin olive oil 
15 ounces cooked or canned black beans, drained and rinsed 
1/4 cup chopped yellow onion 
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 
1 1/2 cups shredded Mexican cheese blend {we use cheddar and pepper jack}
Tortilla chips

{method}'s a no brainer! I follow the recipe for these enchiladas to prep the butternut squash and create the salsa. Then, lay out foil over a cookie sheet pan and spread the tortilla chips in a single layer. Spread the salsa mixture over the chips and cover with the cheese. Put the broiler on high and cook until the cheese melts. 

Best part is that you can puree the leftover butternut squash {just don't oil or salt it before roasting} for baby! Win-win.

xo natasha

Linked to: Tasty Tuesdays


  1. now those look like my kind of nachos!! xo

  2. So glad you shared this -- can't wait to try it!

  3. Thank you for posting this. I'm headed to the market now, can't wait to try this!

  4. Yum! This sounds amazing! I think I may just have to make them right now :)


  5. I saw the salsa on instagram last night and was wondering what you were making. This sounds delish! Thanks for sharing.


  6. Oooh a healthy little addition to nachos! Love it!

  7. Cheese-- your favorite :) Will have to try this! I don't think I've ever tried squash.

  8. Oh my goodness this sounds soooo tasty!