Butternut Squash Nachos
Servings 4 -6
Ingredients
- 1 butternut squash
- 60 g butter
- 1 .5 Tbsp maple syrup
- Salt
- Pepper
- 200-300 g Manchego cheese (or any other melty cheese)
- 2-4 Jalapeño chillies
- 1-2 Serrano chilies
- 50-100 g soft goat cheese
- 1 avocado
- 4 hands full tortilla chips
Instructions
- Preheat oven to 400 F (200ºC).
- Peel butternut squash, deseed and cut into 1" (2.5 cm) square pieces.
- Melt butter.
- In a big bowl add butternut squash, maple syrup and melted butter, about a teaspoon of salt and 4-5 round of fresh pepper from the pepper mill and combine with your hands making sure all is well mixed.
- Spread butternut squash pieces evenly on a baking sheet in one layer. Make sure they are well spread out and bake for 45-50 minutes.
- Grate cheese, deseed Jalapeño chillies and cut into small pieces.
- Once butternut squash is caramelized, take out of the oven, leaving the oven on. Take a baking dish or a cast iron skillet, lay out two hands of tortilla chips at the bottom, cover with about 100g cheese and half of the butternut squash and have of the diced jalapeño chillies, then again a layer of tortilla chips, this time butternut squash, jalapeño chillies and THEN the cheese on top.
- Place back in the hot oven for 10-15 minutes.
- Cut up Serrano chillies for whoever wants his nachos hot, spread some avocado on top and a big blop of goat cheese on top for everyone to dip their nachos in.