These fall inspired nachos are topped with a super quick and delicious pumpkin chipotle queso, roasted butternut squash, pulled pork, and crispy fried sage!
Preheat oven to 400℉. Line a baking sheet with parchment and add the butternut squash. Toss with olive oil and season with salt and pepper. Bake for 20 minutes or until tender.
Make the queso. In a medium saucepan, add one tablespoon of butter and melt over medium-high heat. Add the onion and adobo sauce and sauté for 3 minutes. Add the half and half and cornstarch, whisking to combine. Raise heat to high and bring to a simmer. Once simmering, reduce to medium and whisk in the pumpkin and salt until smooth. Gradually add the cheese, stirring until completely melted and smooth. Reduce heat to low to keep warm.
Fry the sage leaves. In a small skillet over medium-high heat, melt the remaining tablespoon of butter. Once bubbling, add the sage leaves and fry for 30 seconds to one minute until crispy. Let drain on paper towels.
To assemble nachos, lay chips on a platter and top with pulled pork, butternut squash, spoonfuls of queso (you likely won't use it all), fried sage leaves, chopped cilantro, and a drizzle of adobo sauce mixed with a little half and half to thin (if desired).