Fall Bounty Sheet Pan Nachos

Fall Bounty Sheet Pan Nachos have butternut squash nacho cheese sauce, black beans, kale, roasted cauliflower and beets to give you the ultimate in snacking with all of Fall’s delicious produce!

This is my first recipe for #FabulousFallBounty.  Myself, along with 11 other bloggers, are participating and sharing our delicious recipes using a box that was sent to us by Melissa’s produce.

The box was chocked full of so many amazing ingredients, I had no idea where to start.  Well actually, I did.  I started by sampling a persimmon which I had never had before.  OMGEE, it was amazing!

So starting today and for the next few days, I’ve got 2 more recipes using this box of amazingness.  So without further adieu, I bring to you these fabulous Fall Bounty Sheet Pan Nachos.

Years ago, I saw a recipe for butternut squash nacho cheese sauce.  I stored that recipe in the back of my mind but hadn’t made it until now.  Life changing, y’all.  I only wish I would have made it sooner.

I’m a HUGE fan of nachos, bonus when they’re healthier.  When I first opened that box of produce and saw the butternut squash I was instantly sent to the butternut squash nacho cheese sauce. What better to put it on than nachos.

I also learned a trick for butternut squash which is genius.  Prick the skin all over with a fork and pop that sucker in the microwave for 3 minutes.  It makes peeling and cutting the squash so much easier. Nothing worse than chasing around a squash, on your cutting board, when you’re trying to chop.

These Fall Bounty Sheet Pan Nachos might seem like they have a lot of steps but really it’s just a matter of making the cheese sauce and roasting the vegetables. Then you just put it all together.

I also made some guajillo chile stock, which I’m not even sure if that is a thing but I simmered some chiles in water and came out with this delicious, slightly spicy stock that worked awesome in the butternut squash nacho cheese sauce.

I placed the chips, cheese, vegetables, black beans, kale,  and some pico de gallo on top and was blown away by how delicious the entire combination was.

The sweet beets, crispy kale and smooth cheese sauce was enough to have me eating more than my portions worth.

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Fall Bounty Sheet Pan Nachos

Prep 15 mins

Cook 1 hour

Total 1 hour, 15 mins

Author Megan | Strawberry Blondie Kitch

Yield 6 servings

Fall Bounty Sheet Pan Nachos have butternut squash nacho cheese sauce, black beans, kale, roasted cauliflower and beets to give you the ultimate in snacking with all of Fall's delicious produce! 

Ingredients

Butternut Squash Nacho Cheese

3 guajillo chiles

2 cups water

1 tablespoon butter

1 medium butternut squash, cubed (about 4 cups)

1 teaspoon salt

1 cup milk, I used nonfat

8 ounces sharp cheddar cheese

Roasted Cauliflower, Potatoes and Kale

1/2 head cauliflower, cut into small florets

1/2 lb Fingerling Medley Potatoes, diced

3 tablespoons olive oil, divided

2 cloves garlic, minced

1 1/2 teaspoon salt, divided

1 1/2 teaspoon pepper, divided

Fall Bounty Sheet Pan Nachos

1 bag tortilla chips

1/2 recipe butternut squash nacho cheese

Roasted Cauliflower and Fingerling Medley Potatoes

8 ounces black beans, rinsed and drained

4 ounces Melissa's Steamed Baby Beets, chopped

Instructions

Butternut Squash Nacho Cheese

1. Place 2 cups of water and guajillo chiles into a small sauce pot and simmer for 20 minutes.
2. Into another sauce pot, melt butter.  When melted add squash and salt and cook for 5 minutes.  Add 1 cup of guajillo stock and bring to a simmer.  Simmer for 10 minutes until squash is tender.
3. Remove from heat and stir in milk.  Using an immersion blender, puree mixture until smooth.
4. Add cheddar cheese and stir until melted.

Roasted Cauliflower and Potatoes

1. Preheat oven to 400 degrees and line a sheet pan with a Silpat.
2. In a medium bowl toss potatoes and cauliflower with 2 tablespoons olive oil, garlic, 1 teaspoon salt and 1 teaspoon pepper and spread out onto prepared sheet pan.
3. Roast in oven for 30 minutes.  remove from oven and push potatoes and cauliflower to one side, keeping them in a single layer.
4. In a small bowl, toss kale with remaining olive oil, salt and pepper.  Place onto sheet pan in the empty space.
5. Place back into the oven and roast for 10 minutes.

Fall Bounty Sheet Pan Nachos

1. Place tortilla chips onto sheet pan and pour oven butternut squash nacho cheese sauce.
2. Top with roasted cauliflower, potatoes, kale, black beans and beets.  

Courses Dinner

Nutrition Facts

Serving Size 8 servings

Amount Per Serving
Calories 345
% Daily Value
Total Fat 15 g		23%
	Saturated Fat 5 g	25%
Cholesterol 20 mg		7%
Sodium 335 mg		14%
Total Carbohydrates 45 g		15%
	Dietary Fiber 6 g	24%
	Sugars 3 g
Protein 10 g		20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

These Fall Bounty Sheet Pan Nachos are packed full of vegetable goodness.  You can totally switch them up with any veggies and nacho topping you like but one thing is for certain, you’ve got to make the butternut squash nacho cheese sauce.

We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving…

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I received produce from Melissa’s and a Silpat for recipe development in conjunction with #FabulousFallBounty but the content and opinions expressed here are my own.