Olivia's Organics

Nachos with Butternut Squash

Let our butternut nachos be the MVP (most valuable plate) at your next football gathering!

Yield: 4-6 Servings


Preheat oven to 400°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 towel and crumble.

Using the same pan, in the bacon drippings, cook the Brussels sprouts and onion. Sauté over medium heat for 2 to 3 minutes. Remove from pan and set aside.

Decrease oven temp to 350°F.

On a clean sheet pan, lay out the tortilla chips. Layer on the squash, bacon, Brussels sprouts, onion, seasonings and cheese.

Bake for approximately 5 minutes or until cheese is melted.