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Autumnal Nachos with Butternut Squash "Queso" and Walnut "Chorizo" Crumbles

These vegan Autumnal Nachos with Butternut Squash “Queso” and Walnut “Chorizo” Crumbles come from Danny Seo’s newest cookbook, Naturally, Delicious Dinners.

Course Appetizer
Cuisine Vegetarian
Servings 4 servings


Butternut Squash "Queso"

  • 1 medium butternut squash
  • 1 cup oat milk
  • 1/4 cup nutritional yeast
  • 1 tsp chipotle powder
  • 1 tsp salt
  • 1 lime, zested and juiced

Walnut "chorizo" crumbles:

  • 1 cup walnuts
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp tomato paste
  • 1 Tbsp smoked paprika
  • 1/2 Tbsp cumin
  • 1 Tsp chili powder
  • 1 small bunch of cilantro, chopped + more for serving
  • 1 bag blue corn tortilla chips, for serving
  • 1 lime, cut into wedges for serving
  • chopped scallions or pickled jalapeños, for serving


For the "Queso":

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  2. Cut butternut squash in half lengthwise and remove seeds. Place butternut squash, flesh side down, on prepared baking sheet and roast for 30 minutes or until easily pierced with a knife.

  3. Once cool enough to touch, remove the flesh from the butternut squash and transfer to a blender along with the milk, nutritional yeast, chipotle powder, and salt. Blend until smooth.

  4. Stir in lime zest and juice. Set aside.

For the crumbles:

  1. Chop walnuts coarsely and place in a bowl with hot water to soften for 10 minutes.

  2. Drain and add to a small pan with oil. Cook over medium heat for 2 minutes, stirring frequently. Reduce heat to low, add in tomato paste and spices, cook for an additional minute, and remove from heat. Stir in chopped cilantro.

To serve:

  1. Spread tortilla chips onto a large serving tray, top with "queso", walnut "chorizo" crumbles, cilantro leaves or scallions (if using), and pickled jalapeños (if using). Add lime wedges onto the side and serve right away.