Let’s start by slicing, peeling, de-seeding, and dicing half of a butternut squash.
This will be the hardest part of this dish, promise.
Place your diced butternut squash on a cookie sheet and drizzle it with a tablespoon of olive oil…
And season with a few shakes of chili powder…
Cumin, salt and pepper.
Go ahead a pop this into a 400 degree oven for 15-20 minutes or until your squash is fork tender.
While we’re waiting for our squash to roast, let’s de-bone and diced up a grocery store rotisserie chicken. We’re only going to use about half of our chicken, but you might as well diced up the whole thing for tomorrow’s lunch or dinner.
Amen for grocery store rotisserie chicken.
Fill a cookie sheet with your favorite tortilla chips…
And top them with a nice layer of cheese.
I used a pre-shedded mexican blend, but you could totally shred a bunch of cheese by hand. Cheddar and pepper jack would be a great combo!
Now top your chips with some drained black beans…
Your diced rotisserie chicken…
And your beautifully roasted and seasoned butternut squash!
But before we throw these nachos into our hot oven, let’s throw another layer of cheese on top!
10 minutes later, drool worthy!
Salsa, sour cream, jalapeños…
Dress em’ up, then serve em’ up!
- Serves 4 hungry adults
- 1/2 a butternut squash, diced and roasted
- 1/2 rotisserie chicken, diced
- black beans, drained
- tortilla chips
- 2 cups shredded cheese