Nacho's with Butternut Squash

Let our butternut nachos be the MVP (most valuable plate) at your next football gathering!
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 1 (20oz) package of Olivia's Organics Butternut Squash - diced small
  • 2-3 tablespoons olive oil
  • Salt and pepper - to taste
  • 4 slices thick bacon
  • 1 cup shredded Brussels sprouts
  • 1/2 cup red onion - sliced thin and chopped
  • 1 (10 to 13oz) bag of tortilla chips
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 6 ounces of fontina cheese - shredded
  • 6 ounces of white cheddar cheese - shredded

Preparation

  • Preheat oven to 400 degrees F.
  • Place butternut squash on sheet pan. Toss with olive oil, salt and pepper. Roast for 30 minutes.
  • Cook bacon until crisp. Drain on paper towels and crumble.
  • Using the same pan, in the bacon drippings, cook the Brussels sprouts and onion. Sauté over medium heat for 2-3 minutes. Remove from pan and set aside.
  • Decrease oven temp to 350 degrees F.
  • On a clean sheet pan, lay out the tortilla chips. Layer on the squash, bacon, Brussel sprouts, onion, seasonings and cheese. Bake for approximately 5 minutes or until cheese is melted.