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Side Dishes

Delicata Squash Nachos

Vegetarian-friendly nachos made with delicata squash, black beans, and Tillamook Pepper Jack Cheese. Topped with creamy avocado, cilantro, and jalapeño. Perfection!

55minserves 4-6


  • 2 tbsp olive oil

  • 1 delicata squash, seeds removed, thinly sliced into half moons

  • 1 cupTillamook Mozzarella Shredded Cheese

  • 3 tortillas, cut into triangles (you could also sub toasted pitas for the chips)

  • Salt and pepper to taste

  • 12cup pomegranate seeds

  • Chives and/or scallions, finely chopped for garnish

  • 14tsp red pepper flakes (optional - if you like to add some heat)


  • Baking sheet

  • Skillet

  • Preheat over to 375F.

  • Spray baking sheet with a non-stick cooking spray, or oil.

  • Place delicata squash on the sheet and drizzle with olive oil, salt, pepper, and red pepper flakes. Bake for about 15 minutes.

  • Meanwhile, heat a medium skillet with 1/8 to 1/4 inch of oil. Add the tortilla pieces and fry until crispy, about 2min. (You can skip this step if you are using the baked pita chips).

  • Move chips to a plate with a paper towel to absorb some of the oil. Sprinkle with salt.

  • Add chips to baking sheet with the squash, and sprinkle with the mozzarella cheese.

  • Increase oven heat to 400F and bake for 5-10 min until the cheese is melty and golden brown.

  • Remove, and garnish with pomegranate seeds, chives and scallions.