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
Scale
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.
