Made with blue corn chips, spicy sausage, roasted butternut squash and creamy, smokey cheese, these nachos are an updated twist on the classic favourite.
3Italian sausages, mild or spicy according to preference (about 300gr /10.5 oz)
400 gr /14 ozbutternut squash, peeled and cut in 1/2" dice(about 2 1/2 cups of diced squash)
227 gr /8 ozmushrooms, halved or quartered if large
1medium red onion, cut in 1/2" thick wedges
2 Tbspolive oil
1/2tsp kosher salt
1/4tsp red pepper flakes (optional)
1350 gr bag of blue corn chips
400gr /14 ozSmoked Cheddar cheese, grated
1/4cupchopped Italian flat leaf parsley for garnish (optional)
To serve:
1cup sour cream or plain Greek yogurt
jalapeño hot sauce to taste, such as Heartbeat Hotsauce Jalapeño Sauce
1cupguacamole and/or salsa (optional)
Instructions
Heat a non-stick skillet over medium heat. Remove the sausage meat from the casing and crumble it into the hot pan. (There's enough fat in the sausage to prevent sticking and encourage browning, so no additional oil is needed.). Cook the sausage, stirring occasionally and breaking it up into small pieces with a wooden spoon, until sausage is browned and cooked through. Remove the sausage meat from the pan with a slotted spoon to plate and set aside. (Make ahead: sausage can be cooked up to 2 days in advance and stored in a covered container in the fridge.)
Preheat the oven to 425F. Arrange the butternut squash, mushrooms and red onion on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt (and red pepper flakes, if using), then toss it all together to coat the vegetables evenly. Spread the vegetables out in a single layer, then transfer to the oven and roast for 20-25 minutes, until vegetables are browned and tender. (Make ahead: vegetables can be roasted up to 2 days in advance, cooled and stored in a covered container in the fridge.)
While the vegetables are roasting, spread the corn chips out on a parchment lined baking sheet. Top with 3/4 of the cheese, making sure every chip gets some cheese. Sprinkle the chips evenly with the sausage meet.
Remove the roasted vegetables from the oven and reduce the oven temperature to 350F. Use tongs or a spatula to transfer the hot vegetables onto the nachos, distributing evenly. Top with the remaining cheese, then transfer the nachos to the oven. Bake for 7-9 minutes, rotating the pan half way through, until cheese is melted and chips are evenly heated.
While nachos are in the oven, place the sour cream in a dish and drizzle the top with jalapeño hot sauce. Remove nachos from the oven and sprinkle chopped parsley over top. Serve immediately with the dish of sour cream and guacamole and salsa, if desired.