Barbecue Black Bean and Butternut Squash Nachos
Looking for a quick, easy, and fun dinner to enjoy on Halloween? Well, look no further. These delicious barbecue black bean and butternut squash nachos are the perfect post (or pre) Trick-or-Treat nourishment.
Why You’ll Love Them:
Barbecue black bean and butternut squash nachos are like your favorite comfort food. Only better.
The butternut squash is slow roasted and caramelized adding a buttery sweetness to the nachos. Cumin and chili flavored black beans bring a little kick. Ooey-gooey cheddar cheese is warm and mealy. And smoky barbecue sauce takes the whole dish over the top.
It’s not often that I go back for seconds, but when we last had these barbecue black beans and butternut squash nachos I had three helpings! (My plate was small).
Nachos are simple to make. If you are making the butternut squash fresh this dish takes about 40 minutes. But if you pre-roast the squash (do it!), it only takes about fifteen minutes to throw the whole recipe together.
Finally, they are the combination of yellow cheese, orange squash, black beans, and blue corn chips makes these nachos perfectly on point for Halloween. But don’t save them for October 31st! You can enjoy these barbecue black bean and butternut squash nachos all year long.
How to Make Barbecue Black Bean and Butternut Squash Nachos:
The first thing you want to do to make these nachos is roast the squash. You can do this part ahead and simply refrigerate the cooked squash until you need it.
Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper. Cut the squash into small chunks.
Confession time: I usually but pre-cut squash. I still need to make the pieces smaller, but at least I don’t have to fight with an entire winter squash. If you do buy a whole squash, here’s a trick. Pop it in the microwave for about 5 or 6 minutes. This is enough time to soften the squash. Don’t cook it too long because it can be hard to remove the strings and seeds. And don’t forget to let it cool before you start to cut it. After the squash has cooled down it’s easy to peel and cut into chunks.
Roast the squash for about 30 minutes until brown and tender.
While the squash is cooking (or if you’ve pre-cooked the squash you can jump ahead to this part), shred the cheese. I [almost] always shred my own cheese. It just melts easier and is smoother and creamier. I use my food processor. It takes two minutes. If you don’t have a food processor you can use a box grater. Time saving tip: I always grate extra so I have shredded cheese on hand for the week.
When the squash is done, remove from the oven and set it aside. Turn the oven down to 400 degrees. Or, if you have already cooked he squash, preheat the oven to 400 degrees while you prepare the nachos.
Drain and rinse two cans of black beans. You can make this recipe with one, but my family love beans so we always make extra. Heat the beans in a small saucepans with cumin, chili powder, garlic, salt, and pepper. This only takes a couple of minutes.
Line a large baking sheet (or two depending on how hungry you are) with parchment paper. Fill it with a single layer of nachos. Top nachos with black beans, roasted butternut squash, cheese, and barbecue sauce.
I use my homemade barbecue sauce for this recipe. But in a pinch, your favorite jarred sauce is fine.
Pop the barbecue black bean and butternut squash nachos into a 400 degree oven and bake for 8-10 minutes until the cheese is bubbly. Serve with avocado, salsa, and sour cream.
Enjoy!
Whew! Now that the hard work is done you can enjoy your nachos.
Barbecue black bean and butternut squash nachos are the perfect blend of sweet and smoky. I happened to think they go great with an iced-cold pilsner or a pinot noir. And yes, I did just recommend wine with nachos. I’m fancy like that.
You an also add some shredded or smoked chicken to this dish to please the meat eaters in your house or to make it a little more substantial meal. I also think some diced chiles would be delicious.
Happy Eating!
Barbecue Black Bean and Butternut Squash Tacos
Print RecipeIngredients
- 3 cups chopped butternut squash ½ inch cubes
- 2 tbsp olive oil divided
- 1 tsp paprika
- salt
- pepper
- 2 15 oz. can black beans rinsed and drained
- 1 tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp garlic powder
- 3/4 cup barbecue sauce
- 3/4 bag of blue corn tortilla chips 11-12 oz. bag
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 450 degrees F.
- Place the butternut squash on a large baking sheet. Drizzle with olive oil, then add the paprika, salt, and pepper. Toss everything together to evenly coat.
- Bake the squash at 450 degrees F for about 30 minutes, stirring halfway through, until squash is soft and lightly browned. When done, set squash aside and reduce oven temperature to 400.
- Add beans, chili powder, cumin, garlic powder, salt and pepper to a medium sauce pan and heat over medium heat.
- Spread the tortilla chips onto a parchment linked baking sheet. Top with the butternut squash and black beans. Pour barbecue sauce over the vegetables.
- Sprinkle the cheddar cheese on top.
- Bake the nachos in the oven at 375 degrees F for 8 to 10 minutes, until the cheese is melted.
- Serve with sour cream, avocado, or green onions.
- Dig in and enjoy!
