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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! | Strawberry Blondie Kitchen

Fall Bounty Sheet Pan Nachos

Prep

Cook

Total

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.

Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/fall-bounty-sheet-pan-nachos/