Roasted Pumpkin Nachos
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Previously, I had made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin – yum!! It’s also good with butternut squash.
Lesle Harwood Douglassville, Pennsylvania
Roasted Pumpkin Nachos Recipe
Roasted Pumpkin Nachos
4 cups cubed fresh pumpkin or butternut squash (about 1 lb.)
2 Tbsp. olive oil
¼ tsp. salt
1/8 tsp. pepper
1 package (13 oz.) tortilla chips
1 can (15 oz.) black beans, rinsed and drained
1 jar (16 oz.) salsa
3 cups (12 oz.) shredded Mexican cheese blend
Optional topping: minced fresh cilantro, sliced green onion and hot pepper sauce
Preheating oven to 400 F. Place pumpkin in a greased 15×10 in baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
Reduce oven setting to 350 F. On a greased 15×10 baking pam, layer half of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake 8-10 minutes or until cheese is melted. Add toppings of your choice. Serve immediately. 12 servings
(Recipe for Roasted Pumpkin Nachos was in www.tasteofhome.com, 2014)
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