I am unsure if I have even run across a person who doesn't love a plate of nachos. They are great for piling on your favorite ingredients and creating a platter of colors and flavors to share with family and friends.
This fall version of nachos is not only festive, but incredibly delicious! The perfect blend of sweet and savory is created with the well loved butternut squash, fresh cranberries, brussels sprouts, pomegranate seeds, and homemade sweet potato chips. Doesn't that sound amazing?
Check out my recipe for homemade sweet potato chips. If you don't have time to make your own, I highly recommend Jackson's Honest sweet potato chips. Just take a look at the simple list of ingredients! The homemade nacho cheese sauce is the topper of this recipe. This cheesy sensation is dairy free, vegan, and couldn't be easier to prepare. You are going to love this healthy alternative to your standard nacho cheese sauce.
Don't let the season pass you buy without enjoying a platter of this nacho madness! Perfect for holiday gatherings or game day snacks, these nachos do not disappoint.
2 cups butternut squash, cubed
2 Tbs coconut oil, melted
sea salt, to taste
fresh ground pepper, to taste
1/2 tsp cinnamon
1 cup brussels sprouts, shredded
1/2 cup red onion, diced
2 cloves garlic, minced
2 tsp chili powder
1/4 tsp cumin
1/8 tsp chipotle powder or cayenne (optional)
1/2 cup fresh cranberries
! batch homemade sweet potato chips
green onion, sliced
For the nacho cheese:
1 can light coconut milk
2 to 3 Tbs arrowroot flour
1/2 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chipotle powder (increase for more spice)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric (up to 1 tsp for more color)
1/2 tsp sea salt
1/4 cup nutritional yeast
1 Tbs fresh jalapeno, seeds removed, minced (leave a couple seeds for extra spicy)
1 Tbs fresh lemon juice
1. Bake your sweet potato chips. While they are baking, start prepping the rest of your ingredients. The nacho cheese sauce can be made a couple of days in advance if needed.
2. Melt 2 tablespoons of coconut oil in a skillet over medium heat. Add the butternut squash, cinnamon, salt, and pepper.
3. Cook for 10-15 minutes, or until fork tender and the cubes start to brown. Add the brussels sprouts, onion, garlic, chili powder, cumin, and chipotle powder. Stir and cook for another 7-8 minutes. Add the cranberries and cook for 2-3 minutes more, just enough so that the cranberries are warm all the way through.
4. Remove from heat. Place your crispy sweet potato chips on a plate. Layer with the butternut squash mixture. Top with the nacho cheese sauce, pomegranate seeds, avocado, and green onion. Dig in! Serves 4.
Method for nacho cheese:
1. You can either make the nacho cheese beforehand or while you are cooking everything else. So for the cheese, you will add all of your ingredients into you high speed blender (start with 2 tablespoons of arrowroot in your blender and reserve the remaining one if needed while cooking on the stove top). Blend until everything is well mixed. Taste the sauce to see if any additional spices are needed. Then transfer the cheese sauce to a small saucepan.
2. Over medium heat, cook the cheese sauce for about 10 minutes, whisking occasionally. You will notice the cheese sauce will start to thicken. If you want an even thicker cheese, add the remaining tablespoon of arrowroot, but only small amounts at a time. Whisk well so there are no lumps. Give it a minute or so before adding more. Once your desired thickness has been reached, remove from heat. Either serve right away or you can make this in advance. Store it in an airtight container in your refrigerator. Then warm it up over the stove when ready to serve.