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air fried butternut squash topped with cheese, rotisserie chicken, red onion and jalapeno, and bbq sauce

BBQ Chicken Butternut Squash Nachos

Roasted butternut squash topped with rotisserie chicken, melted jack cheese, red onion and jalapeño, and BBQ sauce.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 305kcal
Author: Mason Woodruff

Ingredients

  • 1 medium Butternut Squash peeled and diced (yields about 1 pound or 3 1/2 cups)
  • 1/2 Tablespoon Olive Oil
  • 3 oz Pulled Rotisserie Chicken Breast
  • 2 oz Shredded Monterey Jack Cheese
  • 1/4 Red Onion diced
  • 1 small Jalapeño Pepper diced (optional)
  • 1/4 cup BBQ Sauce
  • Fresh Parsley for garnish

Instructions

  • Toss the squash in the olive oil and air fry for 12- 15 minutes at 375ºF until the squash is tender and crispy around the edges.
  • Top with an ounce of cheese, followed by the chicken, remaining cheese, onion, and jalapeño.
  • Air fry an additional 2-3 minutes at 375ºF to melt the cheese.
  • Drizzle with your favorite BBQ sauce and garnish with fresh parsley. Serve warm.

Notes

This makes a small batch in the air fryer, but you can make a double batch with plenty of room on a half sheet pan in an oven.
You can swap butternut squash for sweet potato. The squash in this recipe has 190 calories, 4g protein, 51g carbs, and 0g fat. The same amount of sweet potato has 365 calories, 9g protein, 85g carbs, and 0g fat.
Search "Mason Woodruff Butternut Squash Nachos" to log in MyFitnessPal.

Nutrition

Serving: 1/2 the recipe | Calories: 305kcal | Carbohydrates: 26g | Protein: 21g | Fat: 13g