Ingredients

For the Butternut Queso:

• 1 small to medium butternut squash, peeled and chopped
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1 carrot, peeled and finely chopped
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 teaspoon ground cumin (1/3 palmful)
• 1 teaspoon ground coriander (1/3 palmful)
• 1 rounded tablespoon seeded pureéd chipotle in adobo (purée the entire can and freeze remainder)
• 1 cup vegetable or chicken stock
• 3 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• Freshly grated nutmeg, to taste
• 1 1/2 cups shredded extra-sharp yellow cheddar cheese

For the nachos:

• 1 can spicy vegetarian refried beans
• 1 bag good-quality tortilla chips, such as blue corn, multi-grain or flax seed
• 1 can black beans, drained and rinsed (14 ounces)
• Drained pickled jalapeño slices
• Diced seeded tomatoes
• Finely chopped red onion
• Chopped cilantro
• Diced avocado, dressed with lemon or lime juice

Description

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