Vegan Nachos with Pumpkin Queso Dip

Ingredients

• 15 oz butternut squash (about 2 cups)
• 1 tablespoon white miso paste
• 2 tablespoons nutritional yeast
• 1/4 cup soaked unsalted cashews
• 1 clove of garlic
• 1 teaspoon paprika powder
• black pepper
• salt
• red pepper flakes
• 2 green jalapeños, cut into rings
• 1/2 small red onion, chopped
• 1 small red pointed pepper, cut into rings
• 1/4 cup black olives, cut into rings
• 1/2 cup guacamole
• 1/2 tomato salsa
• 1 tomato, cut into small pieces
• vegan nachos