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
Preheat oven to 400 degrees.
Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.
Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.
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.
Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.
Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.
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.
Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.
Transfer the contents of the skillet to the dish with the pancetta.
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.
Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.
Remove from oven and serve warm.
Ingredients
Directions
Preheat oven to 400 degrees.
Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper.
Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.
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.
Add the butternut squash to the skillet with the cinnamon and season with salt and pepper to taste.
Cook for about 10 minutes until softened and starting to brown/caramelize around the edges.
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.
Add the cranberries to the skillet and cook another 1-2 minutes until just heated through.
Transfer the contents of the skillet to the dish with the pancetta.
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.
Transfer skillet to the oven and bake for 5-7 minutes until cheese is melted and gooey.
Remove from oven and serve warm.
