Step 1

1 For the sauce: Heat the oil in a large skillet over medium-high heat

Step 2

2 Once the oil shimmers, add the onion, red pepper and garlic; cook for 8 to 10 minutes, stirring a few times, until softened

Step 3

3 Scrape the mixture into a blender; add the cashews, water, nutritional yeast, pickled jalapeños and their liquid, apple cider vinegar, sweet paprika, onion powder and salt

Step 4

4 Puree until smooth

Step 5

5 Taste the sauce, adding hot sauce if desired

Step 6

6 The yield is about 2 cups

Step 7

7 For the nachos: Position a rack in the middle of the oven an preheat to 425 degrees

Step 8

8 Line a rimmed baking sheet with parchment paper

Step 9

9 Toss the squash with 1 tablespoon of the oil, then season lightly with salt and pepper

Step 10

10 Arrange on the baking sheet (in serving groups of 4 or 5 slices is helpful), and roast (middle rack) for 20 minutes

Step 11

11 Meanwhile, toss together the black beans, onion, red bell pepper and cumin with the remaining 1 tablespoon of oil in a mixing bowl

Step 12

12 Scatter this mixture over the squash after it has roasted, then return it to the oven and roast for an additional 10 minutes, at which point the squash should be tender

Step 13

13 Use a large spatula to portion the nachos onto serving plates, then drizzle with nacho sauce

Step 14

14 Top with cilantro, scallions and roasted pumpkin seeds

Step 15

15 Serve right away