If you’re craving a cozy and vibrant dish that perfectly captures the essence of autumn, look no further than this Loaded Fall Butternut Squash Nachos Recipe. It’s a dazzling twist on classic nachos, layering tender, roasted butternut squash and sweet apple with savory sausage and melty cheeses. Every bite bursts with contrasting textures and rich flavors that feel like a warm hug on a chilly day. Whether you’re feeding friends or indulging in a solo treat, these nachos will quickly become your go-to fall comfort food.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is the secret to making these nachos shine. Each component plays a special role, from the crispness of the chips to the sweetness of the apple and the earthiness of the herbs, creating a harmonious flavor party in every bite.
- 1 bag sturdy tortilla chips: Choose thick chips that can hold up to the plentiful toppings without getting soggy.
- 1½ cups roasted butternut squash (cubed): Roasting brings out the natural sweetness and softens the squash perfectly for layering.
- 1 sweet apple (diced): Adds a crisp and juicy contrast, brightening the savory elements.
- ½ lb cooked sausage (crumbled – maple or Italian): Provides a smoky, savory depth, with a hint of spice or sweetness depending on your choice.
- 1½ cups shredded cheddar cheese: Sharp cheddar melts beautifully and adds a tangy richness.
- 1 cup mozzarella cheese: Offers a creamy, gooey texture that complements the cheddar.
- ¼ red onion (thinly sliced): Adds a mild bite and touch of color to the dish.
- 1 Tbsp olive oil: Used to roast the squash, bringing out its flavor and creating a tender bite.
- Salt & pepper to taste: Simple seasoning to balance and enhance every flavor.
- Fresh thyme or sage for garnish: Brings a fragrant, herbal note that ties the dish together.
- Optional: sour cream or maple-Dijon drizzle: Extra creaminess or a sweet-spicy kick for finishing touches.
How to Make Loaded Fall Butternut Squash Nachos Recipe
Step 1: Roast the Butternut Squash
First, preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25 to 30 minutes until the squash is tender and caramelized, which brings out a natural sweetness that’s absolutely heavenly on your nachos.
Step 2: Cook the Sausage
While the squash roasts, brown your crumbled sausage in a large skillet over medium heat until it’s crisp and browned, releasing those irresistible savory aromas. Once cooked, set it aside so it’s ready for assembly.
Step 3: Layer the Nachos
On a sturdy baking sheet, start by spreading out your tortilla chips evenly. Then layer the roasted squash cubes, diced apple, crumbled sausage, and thinly sliced red onion over the chips. Finally, sprinkle the shredded cheddar and mozzarella cheeses generously on top, ensuring every chip gets cheesy goodness.
Step 4: Bake Until Melty
Pop your loaded nachos into the oven at 375°F and bake for 8 to 10 minutes. This step melts the cheeses to gooey perfection and melds all the toppings for a mouthwatering, warm, and cohesive dish.
Step 5: Garnish and Serve
Once your nachos are out of the oven, sprinkle fresh thyme or sage leaves over the top for an herbal aroma that elevates the flavors. For an extra touch, add a dollop of sour cream or a drizzle of maple-Dijon sauce to enhance the sweet-savory balance.
How to Serve Loaded Fall Butternut Squash Nachos Recipe
Garnishes
Adding fresh herbs like thyme or sage as a garnish brings a fragrant hint of earthiness that complements the richness of the cheese and sweetness of the squash and apple. Sour cream offers a cool, tangy contrast, while a maple-Dijon drizzle introduces a unique sweet-and-spicy dimension that will delight your palate.
Side Dishes
This Loaded Fall Butternut Squash Nachos Recipe stands out on its own as a hearty snack or meal, but pairing it with a crisp green salad or a bowl of autumn-inspired soup can round out your comforting fall spread perfectly.
Creative Ways to Present
Serve these nachos on a rustic wooden board or a warm cast-iron skillet for a cozy feel. For parties, consider offering small individual plates with toppings on the side so guests can customize their nachos with extra herbs, sour cream, or your favorite hot sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover nachos in an airtight container in the refrigerator for up to two days. Keep in mind, the chips may lose their crispness, but reheating with a little extra cheese on top can help revive them.
Freezing
Because of the fresh toppings and density, freezing these loaded nachos is not recommended as it will alter the texture of the chips and fruits. It’s best to enjoy them fresh or refrigerate briefly for the best experience.
Reheating
To reheat, spread the leftovers on a baking sheet and warm in a 350°F oven for 8 to 10 minutes. This brings back the melty cheese and helps crisp up the chips, giving you another round of that delicious Loaded Fall Butternut Squash Nachos Recipe magic.
FAQs
Can I use a different type of cheese?
Absolutely! Feel free to swap cheddar or mozzarella for pepper jack, gouda, or a blend—whatever melts well and suits your taste preferences for the perfect cheesy layer.
Is there a vegetarian option for this recipe?
Yes, you can skip the sausage and add ingredients like black beans, roasted chickpeas, or sautéed mushrooms for a satisfying vegetarian version that still packs flavor and texture.
What can I substitute for the sausage if I want it gluten-free?
Most sausages are naturally gluten-free, but always check the label. Alternatively, ground turkey, chicken, or plant-based sausage options work well and keep this recipe safe for gluten-sensitive eaters.
Can I prepare the butternut squash ahead of time?
Roasting the squash a day in advance is a great time saver. Just store it in the fridge and use it directly when assembling the nachos to speed up your prep time.
How spicy is this Loaded Fall Butternut Squash Nachos Recipe?
The spice level depends primarily on your sausage choice and any additional toppings like hot sauce. Using maple sausage keeps it mild and sweet, but an Italian sausage with red pepper flakes adds a gentle heat.
Final Thoughts
If you love dishes that bring together unexpected flavors in a cozy, comforting way, this Loaded Fall Butternut Squash Nachos Recipe is an absolute must-try. Its blend of sweet, savory, creamy, and crispy elements will have you reaching for seconds (and maybe thirds). So gather your ingredients, invite some friends over, and dive into this delicious celebration of fall flavors. You won’t regret it!
Print
Loaded Fall Butternut Squash Nachos Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Loaded Fall Nachos with Butternut Squash combine the sweetness of roasted butternut squash and apples with savory sausage and melted cheeses. Perfect for a comforting fall appetizer or snack, these nachos bring together autumn flavors like fresh thyme or sage, complemented by optional sour cream or a maple-Dijon drizzle for extra richness.
Ingredients
Tortilla Base
- 1 bag sturdy tortilla chips
Roasted Butternut Squash
- 1½ cups roasted butternut squash (cubed)
- 1 Tbsp olive oil
- Salt & pepper to taste
Other Toppings
- 1 sweet apple (diced)
- ½ lb cooked sausage (crumbled – maple or Italian)
- 1½ cups shredded cheddar cheese
- 1 cup mozzarella cheese
- ¼ red onion (thinly sliced)
Garnish and Extras
- Fresh thyme or sage for garnish
- Optional: sour cream or maple-Dijon drizzle
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
- Cook the Sausage: While the squash roasts, heat a large skillet over medium heat. Add the crumbled sausage and cook until browned and crisp. Remove from heat and set aside.
- Assemble the Nachos: On a baking sheet, evenly layer the tortilla chips. Top with the roasted butternut squash, diced apple, cooked sausage, thinly sliced red onion, shredded cheddar, and mozzarella cheeses.
- Bake the Nachos: Place the assembled nachos in a preheated oven at 375°F (190°C) and bake for 8 to 10 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle fresh thyme or sage on top. Serve immediately with optional sour cream or a drizzle of maple-Dijon sauce to enhance the fall flavors.
Notes
- Use sturdy tortilla chips to hold all the toppings without becoming soggy.
- If you prefer a spicier flavor, substitute Italian sausage with a spicy variety or add jalapeño slices.
- For a vegetarian option, omit sausage and add extra cheese or roasted chickpeas for protein.
- To save time, prepare roasted butternut squash a day ahead and reheat before assembling.
- The maple-Dijon drizzle adds a lovely tangy sweetness that complements the fall ingredients perfectly.
