Roasted squash & red bean loaded nachos

Name: Roasted squash & red bean loaded nachos
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 large butternut squash, washed, deseeded and chopped into 3cm chunks; 2 tbsp extra virgin olive oil; 4 tsp ground cumin; 2 tsp smoked paprika; 2 tsp ground cinnamon; 1 tsp sea salt flakes

Ed Smith's recipe is filling enough to work as a family meal, and also great over the festive period when television, slouching on sofas and grazing combine. There are a few elements, but the squash, queso and salsa can all be made ahead and after that, it’s an assembly of moreish things. I used a mix of blue and white tortillas purely for aesthetics.

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Serves6
CourseMain meal
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large butternut squash, washed, deseeded and chopped into 3cm chunks
2 tbsp extra virgin olive oil
4 tsp ground cumin
2 tsp smoked paprika
2 tsp ground cinnamon
1 tsp sea salt flakes

For the queso

170g can Essential Evaporated Milk
80g Red Leicester, coarsely grated
60g mature Cheddar, coarsely grated

For the salsa

2 jalapeños, finely diced
1 small echalion shallot, finely diced
5 sprig/s coriander (leaves picked and set aside), finely chopped
¼ tsp sea salt flakes
½ tsp caster sugar
2 limes, juice
2 tbsp extra virgin olive oil

To assemble

135g pack Mister Free’d Gluten Free Blue Maize Tortilla Chips
170g pack Gran Luchito Tortilla Chips Lightly Salted Tortilla Chips
400g can finely chopped tomatoes
400g can red kidney beans, drained and rinsed
326g can sweetcorn, drained
50g mature Cheddar, coarsely grated
150g Greek-style yogurt
Handful coriander leaves, roughly chopped

Preheat the oven to 220ºC, gas mark 7. Spread the squash over 1-2 baking sheets, with enough space around the chunks so it roasts rather than bakes. Drizzle with the oil, sprinkle with the spices and salt, then mix well and roast for 30-35 minutes until tender and singed. Set aside.
For the queso, warm the evaporated milk in a small saucepan, then whisk in the cheeses until melted and combined. If making in advance, gently reheat until runny.
For the salsa, combine the chillies, shallot and coriander stems in a small bowl. Add the salt and sugar, mix and leave for a few minutes, then stir in the lime juice and oil.
To assemble, spread and mix the tortillas over 1-2 roasting tins or other ovenproof dishes. Spoon the queso in streaks over the tortilla chips, add the chopped tomatoes, then scatter over the squash, kidney beans, sweetcorn and cheese. Bake for 10-15 minutes, until the Cheddar is bubbling and the other ingredients slightly singed.
Dollop the yogurt over the tortillas, with lashings of salsa, the chopped coriander and reserved coriander leaves from the salsa.

Typical values per serving when made using specific products in recipe