Squash Nachos with Ground Meat and Cashew ButterOct 08, 2022
I know I know, you're probably thinking "this chick has gone off the rails" 😆...but hear me out because this combo was legit AMAZING!! 😋
I'm in Boulder, CO visiting my team and we had a bunch of local ingredients including a ton of kabocha and delicata squash 😍 as well as a few pounds of ground bison in the fridge.
So, I was trying to come up with a simple meal that we could incorporate all of these things into, and of course, Squash Nachos (aka SQUACHOS) made the most sense 😜
It was absolutely DELICIOUS 🔥🔥 and will definitely be added to my meal rotation back home!
- Winter squash of choice (I used Delicata and Kabocha)
- Ghee or butter
- Ground meat (bison, beef, chicken, turkey, etc.)
- 1 Onion, chopped
- Spices of choice
- 2-3 tablespoons Cashew Butter (or other nut or seed butter -- peanut butter, sunflower seed butter, tahini, etc.)
- 1/4 cup water
- Dash of salt
For the Squash:
- Preheat your oven to 375 degrees.
- Cut the squashes in half and scoop out all of the seeds. Place them face up on a baking sheet/s and rub a bit of ghee or butter on the flesh of each squash. Sprinkle with salt and cinnamon and then turn them over so they are flesh-side down on the baking sheet/s.
- Pop the squash in the oven and cook for about 40 to 55 minutes, or until you can easily poke a fork through the flesh of each one and the skin is soft. (Cooking time will vary depending on how big the squashes are and the Kabocha may take a bit longer than the delicata).
For the Meat:
- With about 10-minutes left on the squash, heat a large skillet over medium-high heat and add in your ground meat, chopped onions, and spices of choice - I used salt, pepper, cinnamon, and a dash of nutmeg (trust me).
- Break up the meat with a wooden spoon and saute everything until the meat is browned and the onions are soft, about 7-10 minutes.
For the Sauce:
You can't have nachos without some sort of sauce or melted cheese right?? Well, we had neither of those on hand and the only "sauce-like" thing I could find was cashew butter in the cabinet. So I made a cashew butter drizzle.
- In a small saucepan over low-heat, add the cashew butter, water, and salt.
- Mix it really well until it's incorporated and then continue to add a few tablespoons of water in increments, stirring really well each time, until it reaches a consistency that you can easily drizzle.
- If it looks clumpy, keep stirring vigorously!
Cut the squash into pieces, layer on some of the ground meat/onion mixture, drizzle the cashew sauce on top, and serve with choice of veggies on the side.
You can totally mix up the type of ground meat you use, swap in a different type of nut or seed butter (peanut butter, sunflower seed butter, tahini, etc.), and even swap the squash for potatoes...the possibilities are endless 😎
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