Loaded Fall Nachos with Butternut Squash,
Football Sundays at our house always came with a twist—Dad’s fall nachos. No one expected apples and squash on chips, but one bite and we were hooked. With sweet and savory layers, these nachos bring autumn flavor to your favorite game-day snack. They’re unexpected, unforgettable, and perfect for sharing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45mins
- Yield: 6 1x
Ingredients
1 bag sturdy tortilla chips
1½ cups roasted butternut squash (cubed)
1 sweet apple (diced)
½ lb cooked sausage (crumbled – maple or Italian)
1½ cups shredded cheddar cheese
1 cup mozzarella cheese
¼ red onion (thinly sliced)
1 Tbsp olive oil
Salt & pepper to taste
Fresh thyme or sage for garnish
Optional: sour cream or maple-Dijon drizzle
Instructions
extra flaRoast squash with olive oil, salt & pepper at 400°F for 25–30 mins.
In a large skillet, brown sausage until crisp. Set aside.
On a baking sheet, layer chips, roasted squash, apple, sausage, onion, and cheeses.
Bake at 375°F for 8–10 mins until melty.
Garnish with herbs. Serve with sour cream or a drizzle of maple-Dijon for ir.
Notes
Sweet, salty, and loaded with fall flavor—these nachos are the MVP of your next tailgate or cozy night in!
Nutrition
- Calories: 320 per serving