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Loaded butternut squash and lentil nachos
Ingredients
- 1 small butternut squash, peeled, seeded and cut into 1” cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 2 cans green lentils, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 jar passata
- 1 teaspoon smoked paprika
- 1 bag of tortilla chips
- 2 cups mozzarella, grated
- 1-2 jalapeño peppers, sliced
- 1 avocado, chopped
- Scattering of chopped cilantro
- Sour cream for garnish
Directions
- Pre-heat oven to 425° and line a baking sheet with parchment paper.
- Place butternut squash cubes on prepared baking sheet and toss with one tablespoon olive oil, salt and pepper. Place in the oven for 20-25 minutes. Remove from the oven and transfer the squash to a plate and cool. Remove the parchment paper from the baking sheet and replace with tin foil.
- While the squash is in the oven you can make the lentil mixture. Start by adding one tablespoon olive oil, onion and garlic to a medium sized pan and cook over medium heat for about five minutes, stirring frequently. Next add lentils, black beans, passata and smoked paprika. Stir together and let cook for an addition ten minutes.
- Now you’re ready to assemble. To the baking sheet lined with foil, add half the tortilla chips.
- Scatter half of the lentil mixture and half of the squash evenly over the chips. Top with half the cheese. Repeat this one more time.
- Place in the oven for about 15 minutes, or until the cheese is fully melted and bubbling.
- Top with jalapeños, avocado, cilantro and sour cream. Enjoy!
