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
6 servings of Garden of Eden chips
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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