Roasted Pumpkin Nachos

Total Time Prep: 40 min. Bake: 10 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
I had previously 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

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

  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 until tender, 25-30 minutes, stirring occasionally.
  2. 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 as desired; serve nachos immediately.

Nutrition Facts

1 serving: 347 calories, 18g fat (6g saturated fat), 25mg cholesterol, 559mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 10g protein.

I had previously 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
Recipe Creator

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