Roasted Pumpkin Nachos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)