I don’t know about you guys but it doesn’t need to be game day and I certainly don’t need to be entertaining in order to whip-up a giant vat of cheesy chips topped with all the good toppings. On the menu for today: Fall Nachos!
These are loaded with all sorts of fall veggies I grabbed from my farmers market last weekend: butternut squash, mushrooms, and Delicata squash! Everything gets seasoned with this new mixture I’ve been obsessing over from Trader Joe’s (but I’ve included a DIY option if that’s more your jam!) and then roasted until caramelized. Those then go on top of some fontina-drenched tortilla chips and baked until the cheese is melted and gooey. All that’s left is to serve it up with your favorite salsa, guacamole, or sour cream and it’s perfection.
xoxo, Gaby
Fall Nachos
Ingredients:
1 small butternut squash, peeled and cubed
12 ounces sliced mushrooms, quartered
1 Delicata squash, halved, cleaned and thinly sliced
2 tablespoons olive oil
1 teaspoon South African Smoke Spice Blend (from Trader Joe’s)
Or, mix together the following:
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
12 ounces fontina cheese, freshly grated
1 bag tortilla chips (I used a mixture of blue corn and sweet potato tortilla chips)
To serve:
Salsa
Guacamole
Sour cream
Fried sage leaves
How to make it:
Pre-heat oven to 425° F. Arrange the butternut squash, mushrooms and Delicata on a baking sheet and drizzle with olive oil and season with spice mixture (either store-bought or DIY). Transfer to the oven and roast for 25 to 30, minutes until the vegetables are slightly caramelized and fully cooked.
While the vegetables are roasting, arrange the tortilla chips on a large baking sheet. Top with an even layer of cheese, making sure each chip has some cheese on top.
Once the vegetables are cooked, remove them from the oven and sprinkle them over the cheese and chips. Turn the oven to broil and transfer the baking dish back into the oven, on the top rack, and cook for four to five minutes until the cheese is fully melted and gooey.
Top with the sage leaves and serve immediately with salsa, guacamole, and/or sour cream.
