Ancho-Honey Chicken & Delicata Squash "Nachos" with Black Beans, Guacamole & Lime Sour Cream
Fall Produce

Ancho-Honey Chicken & Delicata Squash "Nachos"

with Black Beans, Guacamole & Lime Sour Cream

45 MIN
4 Servings
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Available Options

  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    • with Chicken Breasts

    From the Test Kitchen

    For a playful riff on nachos, you'll sub out tortilla chips for slices of sweet delicata squash and crisp red onion, which bake in the oven until tender, then get topped with black beans, two types of cheese, guacamole, and lime sour cream for classic Mexican flavors. It's the perfect side for simply seared chicken topped with a subtly sweet and spicy ancho-honey sauce.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Ancho-Honey Chicken & Delicata Squash "Nachos" with Black Beans, Guacamole & Lime Sour Cream
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 Delicata Squash
    • 1 15.5-Oz Can Black Beans
    • 2 Scallions
    • 4 oz Shredded Monterey Jack Cheese
    • 1 Lime
    • ¼ cup Sour Cream
    • 1 cup Long Grain White Rice
    • 1 Red Onion
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Guacamole
    • 1 Tbsp Ancho Chile Paste
    • 2 tsps Honey
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions; separating the white bottoms and hollow green tops. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. In a separate bowl, combine the honey, chile paste, and the juice of the remaining lime half.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Make the squash nachos
    3 Make the squash nachos

    Meanwhile, place the sliced squash and sliced onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Top with the drained beans and monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.  

    Slice the chicken & serve your dish
    5 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the cooked rice topped with the sliced chicken and ancho-honey sauce. Serve the squash nachos topped with the guacamole and lime sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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    Ancho-Honey Chicken & Delicata Squash "Nachos"

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions; separating the white bottoms and hollow green tops. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. In a separate bowl, combine the honey, chile paste, and the juice of the remaining lime half.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Make the squash nachos
    3 Make the squash nachos

    Meanwhile, place the sliced squash and sliced onion in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Top with the drained beans and monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.  

    Cook the chicken
    Slice the chicken & serve your dish
    5 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the cooked rice topped with the sliced chicken and ancho-honey sauce. Serve the squash nachos topped with the guacamole and lime sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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