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1
Preheat the oven to 350 degrees F.
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2
Lightly coat both sides of each tortilla with cooking spray.
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3
Stack the tortillas and cut them into six wedges.
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4
Spread out the triangles on a sheet tray.
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5
Sprinkle evenly with 1/4 teaspoon salt.
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6
Bake until crisp and light golden brown, about 25 minutes.
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7
Toss the tortillas halfway through.
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8
Meanwhile, toss the red onion with the lime juice in a small bowl and set aside.
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9
Heat the oil in a large nonstick skillet over high heat.
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10
Add the turkey and cook, breaking apart with a wooden spoon, until browned and cooked through, about 5 minutes.
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11
Add the butternut squash, salsa verde, 1/2 cup water and the remaining 1/4 teaspoon salt.
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12
Reduce to a simmer over medium-low heat and cook, stirring periodically, until the sauce is thick, not watery, and the squash tender, about 10 minutes.
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13
Fold in the pumpkin seeds.
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14
Turn the oven up to 400 degrees F. Spread the turkey mixture evenly over the tortilla chips.
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15
Sprinkle with the Monterey Jack and Cotija .
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16
Bake in the oven until the cheese melts, 8 to 10 minutes.
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17
Garnish with the onions, cilantro, radishes and avocado.
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18
Thin the sour cream with 2 tablespoons water and drizzle all over the nachos.
