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Close up of a sheet pan full of butternut squash nachos.

Sheet Pan Butternut Squash Nachos

With sweet butternut squash, tart cranberries, and rich cheddar cheese, these butternut squash nachos are packed with flavor!
Course Appetizer, Main Course
Cuisine American
Keyword butternut squash nachos
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 496kcal
Author Snacking in Sneakers


  • 3 cups chopped butternut squash (½ inch cubes)
  • 2 tbsp olive oil, divided
  • 1 tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 ¼ cup fresh cranberries (or frozen*)
  • 1 tbsp brown sugar
  • 2 ½ cups raw spinach, roughly chopped
  • ½ bag of corn tortilla chips (half of an 11-12 oz bag)
  • 1 ½ cups shredded cheddar cheese


  • Preheat the oven to 400 degrees F.
  • Place the butternut squash on a large baking sheet. Drizzle with 1 tablespoon of the olive oil, then add the chili powder, salt, and pepper. Toss everything together to evenly coat.
  • Bake the squash at 400 degrees F for about 20 minutes, stirring halfway through, until squash is soft and cooked through. When done, set squash aside for now and leave oven on.
  • Meanwhile, about 10 minutes before the squash will be done, heat the remaining 1 tablespoon of olive oil in a skillet over medium-low heat. Add the cranberries and cook for 5 minutes.
  • Add the brown sugar and spinach to the pan and cook for another minute, until cranberries are soft and spinach is starting to wilt.
  • Spread the tortilla chips onto a baking sheet. Top with the butternut squash and cranberry/spinach mixture. Add the cheddar cheese on top of that.
  • Bake the nachos in the oven at 400 degrees F for 7 to 9 minutes, until the cheese is melted. Dig in and enjoy!


  • Frozen cranberries can also be used, but may require a slightly longer cooking time until they soften.
Nutrition analysis (approximate per serving): 496 calories, 29 g fat, 10 g saturated fat, 600 mg sodium, 48 g carbohydrate, 6.5 g fiber, 7.5 g sugar, 14.5 g protein, Vitamin D: 1%, Calcium: 32%, Iron: 15%, Potassium: 13%


Calories: 496kcal