Butternut Squash Pita Nachos

Butternut Squash Pita Nachos

Butternut Squash Pita Nachos

These butternut squash pita nachos bring a fall twist to the table packed with Brussels sprouts, cranberries, pancetta and caramelized onions. Courtesy of runningtothekitchen.com

Butternut Squash Pita Nachos

 3 Toufayan whole wheat pitas, cut into 8 wedges each
 1 tbsp olive oil
 1 tsp dried rosemary
 salt and pepper to taste
 4 pancetta, chopped
 1.50 cubed butternut squash, peeled and cut into about 1/4-1/3 inch cubes
 0.25 tsp cinnamon
 1 cup shredded Brussels sprouts (about 3 large sprouts thinly sliced)
 0.50 medium red onion, sliced
 1 tsp minced garlic
 0.25 tsp chili powder
 pinch red pepper flakes
 0.50 cup cranberries
 8 gouda, grated
 4 sharp white cheddar, grated

Pita wedges
1

Preheat oven to 400 degrees.

2

Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.

3

Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.

Toppings
4

Place a small cast iron skillet over medium-high heat. Once hot, add the pancetta and cook until fat is rendered and pieces start to crisp up. Transfer pancetta to a plate with a slotted spoon leaving the fat in the skillet.

5

Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.

6

Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.

7

Add the Brussels sprouts, red onion, garlic, chili powder, red pepper flakes and more salt and pepper to the skillet. Toss to combine and continue cooking another 5-7 minutes until everything is softened and the squash is starting to break apart.

8

Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.

9

Transfer the contents of the skillet to the dish with the pancetta.

10

Place 1/3 of the pita chips in the bottom of the same skillet. Top with 1/3 of the cheeses then 1/3 of the vegetable mixture. Repeat 3 times until all the ingredients are used up.

11

Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.

12

Remove from oven and serve warm.

gluten-free, gf

Ingredients

 3 Toufayan whole wheat pitas, cut into 8 wedges each
 1 tbsp olive oil
 1 tsp dried rosemary
 salt and pepper to taste
 4 pancetta, chopped
 1.50 cubed butternut squash, peeled and cut into about 1/4-1/3 inch cubes
 0.25 tsp cinnamon
 1 cup shredded Brussels sprouts (about 3 large sprouts thinly sliced)
 0.50 medium red onion, sliced
 1 tsp minced garlic
 0.25 tsp chili powder
 pinch red pepper flakes
 0.50 cup cranberries
 8 gouda, grated
 4 sharp white cheddar, grated

Directions

Pita wedges
1

Preheat oven to 400 degrees.

2

Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.

3

Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.

Toppings
4

Place a small cast iron skillet over medium-high heat. Once hot, add the pancetta and cook until fat is rendered and pieces start to crisp up. Transfer pancetta to a plate with a slotted spoon leaving the fat in the skillet.

5

Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.

6

Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.

7

Add the Brussels sprouts, red onion, garlic, chili powder, red pepper flakes and more salt and pepper to the skillet. Toss to combine and continue cooking another 5-7 minutes until everything is softened and the squash is starting to break apart.

8

Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.

9

Transfer the contents of the skillet to the dish with the pancetta.

10

Place 1/3 of the pita chips in the bottom of the same skillet. Top with 1/3 of the cheeses then 1/3 of the vegetable mixture. Repeat 3 times until all the ingredients are used up.

11

Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.

12

Remove from oven and serve warm.

Butternut Squash Pita Nachos

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