Catfish Out of Water

Ever since I made Cashew Dip w/ Lemon & Dill, I've known that I'm going to make squash nachos. I ordinarily make cashew dip as a vegan cheese alternative in nachos because they bake well and are absolutely delicious. Although I also like to add absolutely anything and everything that I have lying around in nachos. They're one of my favorite ways to utilize leftovers. Just about anything and everything is a good addition to nachos. So, I also tossed in Roasted Kabocha Squash Purée, Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari, white cranberry cheddar cheese, and hot sauce. I'll ordinarily add sour cream or Greek yogurt. I used cashew dip, instead, today because the cashews, lemon, and dill add that pop of bright, citrus flavor. Although feel free to add whatever works for you. Sour cream or Greek yogurt can also be used instead of cashew dip if you're not up for making so many dishes just for nachos!

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Variations of Squash Nachos

I turn nachos into all sorts of things. I'm perpetually adding in anything and everything that I can to nachos. They're one of those perfect leftover foods where just about anything that you have lying around can be tossed on top of chips and drowned in cheese. Squash is particularly good in nachos because, if you make little dollops of it, you just get this explosion of sweet and savory flavor. I like to add a little heat with hot sauce or enchilada sauce. Although nachos are a great meal to mix and match your own favorite ingredients in. I topped these with lemon and cashew dip. Although any number of avocado dip, enchilada sauce, and hot sauce of choice are great additions.

Nachos w/ Calabaza Squash, Black Beans, & Rice

Calabaza Black Beans & Brown Rice Nachos

Nachos w/ Black Beans & Roasted Hubbard Squash

Nachos w/ Lentils, Squash & Cashew Dip

These Kabocha Squash Nachos consist of green lentils, miniature potatoes, carrots, ginger, carolina reaper peppers, tamari, and rice vinegar. Topped off with cashew dip, lemon juice, garlic, and fresh dill. I also added white cranberry cheddar cheese. Although the cashew dip works well as a cheese substitute and I often make this recipe vegan! As always, feel free to mix and match the cheese or any of the other toppings. Nachos are a great recipe to make your own. Most of the time I'm just tossing whatever leftovers I have on hand into a fun, new meal that's quick and easy.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 2 servings

Equipment

• Baking Sheet
• Oven

Ingredients

  

Kabocha Squash

• 1 kabocha squash roasted & puréed

Lentils

• 1½ c. kabocha squash roasted & puréed
• 4 miniature potatoes diced
• 1 carrot sliced
• 1 tbsp. ginger minced
• 1 carolina reaper minced (or pepper of choice)
• 1⅓ c. geen lentils
• dash cumin
• dash coriander
• dash nutmeg
• dash salt
• dash pepper
• 3½ c. water
• 1/4 c. tamari (or soy sauce)
• 1/4 c. rice vinegar

Cashew Dip

• 1½ c. cashews raw, unsalted
• 1 lemon juiced (2 tbsp.)
• 1 lemon zested (2 tsp.)
• 3 cloves garlic
• 1 tbsp. dill fresh
• dash salt
• dash pepper
• 1-3 tbsp. water

Nachos

• handful tortillas
• 1/3 c. lentils
• 1/3 c. kalabaza squash
• 1/2 c. white cranberry cheddar cheese (optional, or cheese of choice)
• 1/3 c. cashew dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• I used Roasted Kabocha Squash in this recipe. This takes a couple of hours and requires a calabaza (or other squash or pumpkin of choice) as well as aluminum foil and a baking dish.
• Prepare Lentils w/ Kabocha Squash, Potatoes, & Ginger, & Tamari. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
• I also topped these nachos with Cashew Dip w/ Lemon & Dill. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely. Although this is a great vegan alternative if you don't want to add cheese and it's bright and refreshing even if you do.

Nachos

• Preheat oven to 350 degrees Fahrenheit.
• Meanwhile, lay out tortilla chips across a baking sheet.

  Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!

  Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
• Spread the toppings evenly across the tortilla chips.
• Sprinkle with cheese and cashew dip.
• Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
• Once the nachos are done cooking, remove from the oven and top with avocado dip and hot sauce.
• Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!

Tips, Tricks, & Notes

• I also have an entire article on The Fundamentals of Making Nachos with suggestions on settling the microwave vs. oven debate and give tips on serving size, topping order, and potential ways of reheating.