Roasted Pumpkin Nachos Recipe

4.5 2 2
Roasted Pumpkin Nachos Recipe
Roasted Pumpkin Nachos Recipe photo by Taste of Home
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Roasted Pumpkin Nachos Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (13 ounces) tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 3 cups shredded Mexican cheese blend
  • Optional toppings: minced fresh cilantro, sliced green onions and hot pepper sauce

Directions

Preheat oven to 400°. Place pumpkin in a greased 15x10x1-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°. On a greased 15x10x1-in. baking pan, 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. Yield: 12 servings.
Originally published as Roasted Pumpkin Nachos in Country Woman October/November 2013, p39

Nutritional Facts

1 serving (calculated without optional toppings): 347 calories, 18g fat (6g saturated fat), 25mg cholesterol, 559mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 10g protein.

  • 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (13 ounces) tortilla chips
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 3 cups shredded Mexican cheese blend
  • Optional toppings: minced fresh cilantro, sliced green onions and hot pepper sauce
  1. Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
  2. Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, 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. Yield: 12 servings.
Originally published as Roasted Pumpkin Nachos in Country Woman October/November 2013, p39

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Reviews forRoasted Pumpkin Nachos

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snmckey User ID: 1512292 276515
Reviewed Oct. 20, 2017

"We used butternut squash - this was very good."

MY REVIEW
gucci65 User ID: 7131119 184808
Reviewed Nov. 3, 2014

"I love squash but in this recipe it just didn't work for me. Tasty but I think I would have liked it how you made it in the summer with corn off the cob."

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