Butternut Squash Nachos
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
1 butternut squash
60 g butter
¼ cup maple sugar
200g/ 7 oz. manchego cheese (or any other melty cheese)
2-4 Jalapeño chiles
1-2 Serrano chiles
50-100g/3-6 Tbsp goat cheese
4 hands full tortilla chips
Preheat oven to 400 F (200ºC).
Peel butternut squash, deseed and cut into 1″ (2.5 cm) square pieces.
In a big bowl add butternut squash, maple sugar and melted butter, about a teaspoon of salt and 4-5 round of fresh pepper from the pepper mill and combine with your hands making sure all is well mixed.
Spread butternut squash pieces evenly on a baking sheet in one layer. Make sure they are well spread out and bake for 45-50 minutes.
Grate cheese, deseed Jalapeño chiles and cut into small pieces.
Once butternut squash is caramelized, take out of the oven, leaving the oven on. Take a baking dish or a cast iron skillet, lay out two hands of tortilla chips at the bottom, cover with about 100g cheese and half of the butternut squash and have of the diced jalapeño chiles, then again a layer of tortilla chips, this time butternut squash, jalapeño chiles and THEN the cheese on top.
Place back in the hot oven for 10-15 minutes.
Cut up Serrano chiles for whoever wants his nachos hot, spread some avocado on top and a big blop of goat cheese on top for everyone to dip their nachos in.