Squash and Maple Nachos

1

In bowl, toss together squash, olive oil, salt and pepper.
2

Place on parchment paper–lined baking sheet; roast in preheated 400° F (200° C) oven, tossing occasionally, for 15 to 20 minutes or just until tender and golden brown.
3

Return to bowl; toss with walnuts, maple syrup, cinnamon and chili powder.
4

Spread half of the Tostitos^{^®} Cantina^{^®} Thin tortilla chips on large rimmed baking sheet.
5

Sprinkle with half of the squash mixture and half of the Cheddar cheese.
6

Top with another layer of tortilla chips and sprinkle with remaining squash mixture.
7

Sprinkle feta cheese, cranberries and remaining Cheddar cheese evenly over top.
8

Bake in preheated 375°F (190°C) oven for 12 to 15 minutes or until cheese is melted; let stand for 5 minutes.
9

Garnish with green onions and cilantro.

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