Here we are more than 2/3 of the way through October, and I just now got around to sharing what I consider an appropriate fall recipe. If life keeps moving at this rate, I may just blink and find it is spring. Which I am by no means opposed to. I was just hoping to enjoy the fall baking season with its pumpkins and squashes and assortment of spices a bit more than I have thus far.
This whole “time flies” thing that everyone seems to relate to makes me wonder, “What is the key to slowing things down?” As the temperatures cool and the light leaves the sky a bit earlier each day, I am reminded of a theme I have seen repeated quite a bit over the past few weeks: fall is a good time to shed your bad habits just as a tree sheds it leaves.
I am not sure what this means for me this year. I do know that as quickly as time passes me by, I make a conscious effort to make the most of it. For years, I have subscribed to the belief that all of life is worth living, not just life that is tucked into the weekend.
Few things annoy me more than hearing co-workers lament with a big sigh, “well, I’m here” or “I wish it was the weekend.” If you live for the weekends, then you miss all of the potential beauty of the week.
Do I love getting out of bed to go to work on Monday morning? No, I do not, but I do appreciate the fact that I have a good job to get up for because I was not always so fortunate. I traveled a loooong road to get from where I was to where I am. It was not enjoyable.
Yet, I always knew my life was in those moments and would not wait to start when I landed a good job or some other thing like a nicer home to live in or an attractive man to entertain me. So I tried to enjoy it each step of the way.
Today, I am enjoying these nachos. They have only a few toppings – just roasted butternut squash, balsamic glazed onions, and Gruyere – so they are easy to assemble as well as delicious.
I particularly enjoyed roasting the butternut squash with sweet maple syrup and hot cayenne pepper and will be doing that again, nachos or no nachos. I hope you find something delightful in them too. Enjoy!
1/2 large butternut squash
2 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced and chopped
1/4 cup balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces tortilla chips
1 1/2 cups shredded Gruyere
optional: sour cream
- Peel and chop the butternut squash into small pieces.
- Toss the chopped squash with the maple syrup, cayenne pepper, and cumin.
- Place on a parchment-lined baking sheet and roast at 425 degrees F until tender, about 20 minutes.
- While the squash is roasting, prepare the onion by sauteing it in the oil over medium heat.
- Cook for about 10 minutes, stirring regularly, then add the balsamic vinegar, sugar, salt, and pepper to the pan with the onion.
- Continue to cook for an additional 10 minutes, stirring occasionally.
- When the squash is ready to come out of the oven, reduce the heat to 350 degrees F.
- Spread the tortilla chips across another parchment-lined baking sheet.
- Top with the squash, onion, and shredded cheese and bake for 10 minutes until the cheese is melted.
- If desired, serve with sour cream.