I love to snack on these nachos!
Sis discovered this recipe from the magazine “Taste of
Home: Halloween”, 2014, page 49.
Here it is online:
We divided the chores.
I sliced the squash in half; peeled and cubed it. Sis also diced, and assembled the
ingredients.
We used organic butternut squash in place of pumpkin,
because I didn’t roast the pumpkin before freezing it. Other changes included reduced sodium beans,
and 4 cups of cheese instead of 3.
The sweet squash was perfect for this dish. Nevertheless, I’ll try it with pumpkin next
time.
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