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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the squash, if not already completed. Toss the potatoes in the oven to roast. Sauté the onions and other veggies for the chile. Once it is simmering, prepare the white sauce for the nacho sauce. Blend the sauce up with the squash and return it to the pan to finish with the cheese and chiles. Serve the Baked Potatoes with a generous smothering of each the chile and the squash nacho cheese.
The potato seems to be a controversial vegetable. Some consider it nutritious and balanced and on the other extreme, it is viewed as high in the simple carbohydrates that everyone should run and hide from. But, then there is the easy baked potato wrapped in a nutrient packed skin and free of frying oil, creamy sauces, or other additives. Of course, most of us get in trouble with the toppings, right? We hope to inspire new seasonal decorations for your Baked Potato throughout the year. And now, here is the simple way to prepare them.
Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.
Try this squash based dip instead of that chili dotted, processed cheese stuff so often used on nachos. The orange squash gives it color & a smooth texture, not to mention beta carotene and other great nutrients. Use a strong, sharp cheddar which will add a ton of flavor without needing to add a lot of cheese. If possible, use frozen hatch chili, but a can is an okay substitution when they are out of season.
