Guest chef, Anita Dukeman, is sharing a nacho recipe… with a twist!
(Butternut Squash and Black Bean Nachos)
2-3 cups cubed fresh butternut squash
2 Tablespoons oil (I used regular olive oil)
2 teaspoons chili powder
½ teaspoon cumin
salt and pepper to taste
1 pkg plain corn tortilla chips
1 (15 ounce) can seasoned black beans, rinsed and drained
1 small tomato, chopped
4-6 green onions, chopped (I used all of the green onion, white and green parts)
jalapeno pepper, fresh or canned, chopped, to taste
1 avocado, peeled and diced
3-4 cups shredded cheese (Mexican cheese blend, Monterey Jack, or Cheddar all work)
PREHEAT oven to 400 degrees.
In a large bowl, TOSS squash with oil, chili powder, cumin, salt and pepper.
PLACE squash cubes on a shallow pan lined with parchment paper or sprayed with nonstick spray.
BAKE 15 to 20 minutes or until tender.
REDUCE heat to 350 degrees.
On a sheet pan, LAYER half the squash and then chips. TOP with the rest of the squash, black beans, and cheese. REPEAT layering.
BAKE until cheese is melted, approximately 5-8 minutes. SERVE topped with tomatoes, green onion, avocado, and even some salsa.
We’re celebrating apples, pumpkins and everything Fall during our Fall Favorites cooking class, Saturday, October 21, from 11:30 a.m. to 1 p.m.
Our Fall menu will include Fall Nachos (Squachos), Apple Crostini with BACON, and Apple Quesadillas topped with Vanilla Ice Cream.
This class is designed specifically for teens, grades 6th through 9th. The class is limited to 10 teens and there is no cost to attend.
Please call the Arthur Public Library District at 543-2037 to register.