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Fall Nachos

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Don't know what to do with all the leftover squashes from Halloween? Here is the perfect fall nachos recipe that you can make with your little ones.

By What's Gabby Cooking


1 small butternut squash, peeled and cubed

12 ounces sliced mushrooms, quartered

1 Delicata squash, halved, cleaned and thinly sliced

2 tablespoons olive oil

1 teaspoon South African Smoke Spice Blend (from Trader Joe's)

Or, mix together the following:

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

12 ounces fontina cheese, freshly grated

1 bag tortilla chips (mixture of blue corn and sweet potato tortilla chips)

To serve:



Sour cream

Fried sage leaves

How to make it:

Pre-heat oven to 425° F. Arrange the butternut squash, mushrooms and Delicata on a baking sheet and drizzle with olive oil and season with spice mixture (either store-bought or DIY). Transfer to the oven and roast for 25 to 30, minutes until the vegetables are slightly caramelized and fully cooked.

While the vegetables are roasting, arrange the tortilla chips on a large baking sheet. Top with an even layer of cheese, making sure each chip has some cheese on top.

Once the vegetables are cooked, remove them from the oven and sprinkle them over the cheese and chips. Turn the oven to broil and transfer the baking dish back into the oven, on the top rack, and cook for four to five minutes until the cheese is fully melted and gooey.

Top with the sage leaves and serve immediately with salsa, guacamole, and/or sour cream.

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