These fall nachos are so good, they’ll make you ~fall~ in love with them! I love nachos, but I feel like 9/10 times, I'm disappointed when I order them out. So when I finally found a recipe that blows me away, and I can make it myself, I was thrilled to get to share it with you all!
Serves: 4
Prep time: 5 minutes
Cook time: 40 minutes
Total Time: 45 minutes
Ingredients
2 Tbsp butter
1 white onion
3 cups Butternut squash, cubed
1 Tbsp brown sugar
3 cups shaved brussels sprouts
1 Tbsp minced garlic
4 Tbsp maple syrup
Tortilla chips
4 oz Fontina cheese, sliced or shredded
Process
Start with caramelizing the onion. Place thin strips of white onion in a pan with the butter, over low heat for around 40 minutes, stirring often to avoid burning.
While the onions are caramelizing, start cooking the rest of the veggies. In an oiled pan over medium heat, add your butternut squash and brown sugar. Cook for 10 minutes, stirring often so it doesn’t burn and covering between stirs.
When the butternut squash starts to soften, add the Brussels sprouts, garlic, and maple syrup. Cook for another 10 minutes, stirring often.
Preheat the oven to 425° while the Brussels are cooking
Put tortilla chips on the bottom of an oven-safe skillet or baking sheet. Add fontina cheese on top of the chips, then add the veggies and bake for 5 minutes until the cheese is melted
Add caramelized onions on top and serve immediately
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