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Roasted Pumpkin Nachos

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
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    12 servings

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 until tender, 25-30 minutes, stirring occasionally.
  • Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half each of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.
Nutrition Facts
1 serving: 347 calories, 18g fat (6g saturated fat), 25mg cholesterol, 559mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 10g protein.

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Reviews

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Average Rating:
  • Christina
    Nov 1, 2019

    This was good, but not great. We followed the recipe exactly and it seemed a little dry. I am going to try this again because it was tasty, but I may tweak it a bit.

  • snmckey
    Oct 20, 2017

    We used butternut squash - this was very good.

  • gucci65
    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.