Roasted Pumpkin Nachos Recipe (Taste Of Home)

TOTAL TIME: Prep: 15 min. Bake: 35 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 (12 ounces) shredded Mexican cheese blend

• Optional toppings: minced fresh cilantro, sliced green onions and hot pepper sauce

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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 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