There are many ways to switch this up to suit your taste: Lose the cashew sauce and simply top with pepper jack cheese at the end and run under the broiler. Fresh chorizo, browned on the stove while the squash roasts, is another good topper.

These are best the day they’re made, but make acceptable next-day leftovers.



2 tablespoons canola oil

1/2 medium onion, thinly sliced

1/2 medium red bell pepper, seeded and cut into small dice (1/2 cup)

1 clove garlic, sliced

1 cup whole unsalted cashews

3/4 cup water

1/2 cup nutritional yeast

4 pickled jalapeño slices and 2 tablespoons of their liquid, plus more slices for garnish

1 tablespoon apple cider vinegar

1 teaspoon sweet paprika

1/4 teaspoon onion powder

1/2 teaspoon kosher salt

Hot sauce (optional)


2 delicata squash (about 10 ounces each) (trimmed), halved, seeds removed, and cut into 1/2-inch thick slices

2 tablespoons canola oil

Kosher salt

Freshly ground black pepper

One 15-ounce can black beans, preferably no-salt-added, rinsed and drained

1/2 medium onion, cut into small dice (1/2 cup)

1/2 medium red bell pepper, seeded and cut into small dice (1/2 cup)

1 teaspoon ground cumin

1/4 cup coarsely chopped cilantro

2 scallions, green parts only, thinly sliced

2 tablespoons roasted pumpkin seeds


Step 1

For the sauce: Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the onion, red pepper and garlic; cook for 8 to 10 minutes, stirring a few times, until softened. Scrape the mixture into a blender; add the cashews, water, nutritional yeast, pickled jalapeños and their liquid, apple cider vinegar, sweet paprika, onion powder and salt. Puree until smooth. Taste the sauce, adding hot sauce if desired. The yield is about 2 cups.

Step 2

For the nachos: Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Step 3

Toss the squash with 1 tablespoon of the oil, then season lightly with salt and pepper. Arrange on the baking sheet (in serving groups of 4 or 5 slices is helpful), and roast (middle rack) for 20 minutes.

Step 4

Meanwhile, toss together the black beans, onion, red bell pepper and cumin with the remaining 1 tablespoon of oil in a mixing bowl. Scatter this mixture over the squash after it has roasted, then return it to oven and roast for an additional 10 minutes, at which point the squash should be tender.

Step 5

Use a large spatula to portion the nachos onto serving plates, then drizzle with nacho sauce. Top with cilantro, scallions and roasted pumpkin seeds. Serve right away.

Adapted from a recipe by food writer and cookbook author Joy Manning. 

Tested by Richard Kerr email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

The nutritional analysis is using half the sauce.


Calories: 430; Total Fat: 21 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 290 mg; Carbohydrates: 47 g; Dietary Fiber: 14 g; Sugars: 6 g; Protein: 17 g.