Squash and Maple Nachos

Ingredients

• 1 bag Tostitos ® Cantina ® Thin tortilla chips
• 3 cups diced peeled butternut squash (about 1 medium squash)
• 2 tsp olive oil
• Pinch each salt and pepper
• 1/2 cup walnut pieces
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp chili powder
• 1 1/2 cups shredded white Cheddar cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup dried cranberries
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• In bowl, toss together squash, olive oil, salt and pepper.
• Place on parchment paper–lined baking sheet; roast in preheated 400° F (200° C) oven, tossing occasionally, for 15 to 20 minutes or just until tender and golden brown.
• Return to bowl; toss with walnuts, maple syrup, cinnamon and chili powder.
• Spread half of the Tostitos ® Cantina ® Thin tortilla chips on large rimmed baking sheet.
• Sprinkle with half of the squash mixture and half of the Cheddar cheese.
• Top with another layer of tortilla chips and sprinkle with remaining squash mixture.
• Sprinkle feta cheese, cranberries and remaining Cheddar cheese evenly over top.
• Bake in preheated 375°F (190°C) oven for 12 to 15 minutes or until cheese is melted; let stand for 5 minutes.
• Garnish with green onions and cilantro.