2013 – Gluten Free Living

Roasted Pumpkin or Butternut Squash Nachos are such a mouthwatering treat! I LOVED this recipe. It calls for a double layering of all the ingredients which makes it very rich and special indeed. Corn tortilla chips are layered with roasted pumpkin, or butternut squash, black beans, a Pico de Gallo or salsa, both a Mexican cheese blend and a hot pepper cheese, then garnished with cilantro, sliced green onions, and hot sauce if desired! Uh, times two!

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Two layers of all of that goodness. Wow, is this recipe wonderful. The only thing I would add to improve this recipe is adding some corn to the layers. These nachos are great for tailgating parties or anytime you have a houseful of people and provide snacks. The pumpkin or butternut squash provides a different twist on a tantalizing American favorite.

About a month ago, John was having a procedure done at UT Southwestern Medical Center and I was in the waiting room for what turned out to be about eight hours. I got bored so I started going through websites looking for ways to use pumpkin and butternut squash mostly.

And, of course, I got stuck on the Taste of Home website for what seemed like hours! I have so many of their cookbooks, but I still like looking through their online site and being able to put an ingredient in the search option and have hundreds of different possibilities at my fingertips (which I can’t do with cookbooks, unfortunately!)

I was looking through hundreds (literally) of recipes for squash and came across one for Roasted Pumpkin Nachos that looked interesting. I pinned it and it has been pinned quite a bit from other pinners, as well. I finally got around to making Roasted Pumpkin Nachos a week ago. In fact, I made a couple of versions of it, and the best one is the one I include here.

I felt the original recipe didn’t have quite enough cheese. So one of the things I did with this recipe is add an additional bag of hot cheese blend which provided much needed zip and heat to the recipe–since nachos are supposed to be spicy hot anyway.

The recipe says you can make it with either pumpkin or butternut squash. I wanted to try my hand at pumpkin, and since I had never roasted my own pumpkin before, I got to learn how to do it! I shared my experiences in yesterday’s post. Check it out if you need to learn how to roast pumpkin, too.

Even our company enjoyed this recipe including their children. The original recipe noted that the author replaced the corn with roasted pumpkin or butternut squash. The next time I make it, I would like to include the corn as well as the pumpkin or butternut squash and see how that turns out. I believe this recipe would also be good with roasted sweet potatoes, too.  This lip-smacking appetizer is vegetarian and gluten free for those with gluten intolerance.

If you’re looking for a fabulous way to make nachos, but with the surprising addition of roasted pumpkin or butternut squash, you’ve just got to make up a batch of Roasted Pumpkin or Butternut Squash Nachos sometime soon. But don’t skimp out on the cheese. Make sure there’s plenty! Hope you enjoy these as much as our family and company did.

Roasted Pumpkin or Butternut Squash Nachos is a wonderful appetizer for company or tailgating.

As far as nachos go, these are fairly healthy, vegetarian and gluten free.

Here’s a close up so you can see the texture. I found this recipe worked better using two 8-oz. bags of cheese. One of the cheeses is a Mexican cheese blend but the other cheese needs to be a hot cheese blend, pepperjack, jalapeno or habanero cheddar cheese to give these nachos a little more zip.

Here’s what I did.

Layer corn tortilla chips on the bottom of a large casserole dish. These pictures are of the first batch I made which was a trial run using a small 8×12″ baking dish.

Add black beans that have been rinsed, drained, and patted dry. Add roasted pumpkin or butternut squash. If you need directions on How To Roast Pumpkin, check out yesterday’s post. If desired, add corn here.

Add either Chunky Homemade Salsa or Pico de Gallo. I would NOT recommend regular salsa as it is too runny and will cause excessive sogginess to the tortilla chips.

Add half of each cheese. This picture only shows the hot pepper cheese blend.

Now, repeat all these layers once more. Add a layer of tortilla chips.

Add black beans (corn, if desired), roasted pumpkin or butternut squash and pico de gallo. Then add cheese.

Bake the nachos about 15-20 minutes at 350. Remove from oven and garnish the nachos with sliced green onions and fresh cilantro leaves.

I loved the flavors of these delicious nachos. I recommend adding the extra cheese and, if you like corn, add corn when you add the black beans.

Here’s a serving of Roasted Pumpkin or Butternut Squash Nachos. These were SO yummy.

I thought the Roasted Pumpkin or Butternut Squash Nachos were so wonderful with the heat from the hot pepper cheese blend. That really increased the spiciness and caused the nachos to be quite flavorful.

These nachos are a terrific appetizer for any kind of party.

I could have eaten the whole batch by myself!

Here’s the recipe.

ROASTED PUMPKIN OR BUTTERNUT SQUASH NACHOS

(Recipe adapted from Taste of Home)

Roasted Pumpkin or Butternut Squash Nachos

Teresa Ambra

Roasted Pumpkin or Butternut Squash Nachos are outrageously good! This delicious Tex-Mex appetizer uses either roasted pumpkin or butternut squash in the recipe. It also includes black beans, pico de gallo, tortilla chips, a hot cheese blend, and if desired, corn. Vegetarian and gluten free. Excellent tailgating appetizer for sporting events like the Super Bowl, March Madness or Major League Baseball games.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine Tex-Mex

Servings 12

Calories 467 kcal

Equipment

• 1 10x15" baking dish
• 1 pastry brush
• measuring spoons
• measuring cups
• 1 sharp knife to cut butternut squash or pumpkin
• 1 vegetable peeler if cutting butternut squash
• parchment paper
• 1 large cookie sheet

Ingredients

  

1x2x3x

• 4 cups pumpkin cubes from fresh pumpkin, seeded (or one large butternut squash)
• 4 tbsp. olive oil
• 1 tsp. Salt and pepper to taste
• 13 oz. pkg. tortilla chips
• 15 oz. can black beans rinsed and drained
• 2 cups pico de gallo or a chunky salsa
• 2 cups mexican cheese blend
• 2 cups hot pepper blend or jalapeno cheddar cheese shredded
• 1 green onion sliced, for garnish
• 1 tbsp. fresh cilantro leaves torn
• 5 drops hot sauce for garnish

Instructions

 

• Cover a 10x15” (or larger) cookie sheet with parchment paper.
• Spread pumpkin cubes (about 4 cups) over top of parchment paper.
• Drizzle with olive oil.
• Sprinkle generously with salt and pepper.
• Roast at 400° about 30-40 minutes turning occasionally.
• Reduce heat to 350°.
• In a greased 10x15” glass baking dish layer half of the chips, black beans, roasted pumpkin, pico de gallo and cheese blend.
• Repeat layers once.
• Bake at 350° for 10-15 minutes or until cheese melts.
• Garnish with sliced green onions, torn cilantro leaves, and hot sauce as desired.

Notes

NOTE: The original recipe replaced the corn with pumpkin or butternut squash. I think this recipe would be good with the corn added back in—one cup or so.

 

NOTE: For directions on how to roast pumpkin or butternut squash, please see this post.

 

NOTE: Roasted Butternut Squash will work as well as roasted pumpkin.

 

Recipe adapted from Taste of Home.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 467kcalCarbohydrates: 53gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 35mgSodium: 769mgPotassium: 754mgFiber: 7gSugar: 6gVitamin A: 3816IUVitamin C: 6mgCalcium: 332mgIron: 3mg

Keyword appetizer, butternut squash, casserole, cheese, nachos, pumpkin, Tex Mex

Tried this recipe?Let us know how it was!

Are you drooling yet?

Roasted Pumpkin or Butternut Squash Nachos are a great treat for your teenagers when they come home from ball games or practice. 

I’ve never eaten roasted pumpkin before. I’ve only had it pureed in pies or casseroles. It is absolutely wonderful. I think it would be great roasted with cinnamon on top as well and eaten just like that!

You may also enjoy these delicious recipes!

Nacho Cheese Dip

Jalapeno Taco Party Appetizer

Fiesta Pinwheels

Roasted Pumpkin or Butternut Squash Nachos

Teresa Ambra

Roasted Pumpkin or Butternut Squash Nachos are outrageously good! This delicious Tex-Mex appetizer uses either roasted pumpkin or butternut squash in the recipe. It also includes black beans, pico de gallo, tortilla chips, a hot cheese blend, and if desired, corn. Vegetarian and gluten free. Excellent tailgating appetizer for sporting events like the Super Bowl, March Madness or Major League Baseball games.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine Tex-Mex

Servings 12

Calories 467 kcal

Equipment

• 1 10×15" baking dish
• 1 pastry brush
• measuring spoons
• measuring cups
• 1 sharp knife to cut butternut squash or pumpkin
• 1 vegetable peeler if cutting butternut squash
• parchment paper
• 1 large cookie sheet

Ingredients

  

1x2x3x

• 4 cups pumpkin cubes from fresh pumpkin, seeded (or one large butternut squash)
• 4 tbsp. olive oil
• 1 tsp. Salt and pepper to taste
• 13 oz. pkg. tortilla chips
• 15 oz. can black beans rinsed and drained
• 2 cups pico de gallo or a chunky salsa
• 2 cups mexican cheese blend
• 2 cups hot pepper blend or jalapeno cheddar cheese shredded
• 1 green onion sliced, for garnish
• 1 tbsp. fresh cilantro leaves torn
• 5 drops hot sauce for garnish

Instructions

 

• Cover a 10×15” (or larger) cookie sheet with parchment paper.
• Spread pumpkin cubes (about 4 cups) over top of parchment paper.
• Drizzle with olive oil.
• Sprinkle generously with salt and pepper.
• Roast at 400° about 30-40 minutes turning occasionally.
• Reduce heat to 350°.
• In a greased 10×15” glass baking dish layer half of the chips, black beans, roasted pumpkin, pico de gallo and cheese blend.
• Repeat layers once.
• Bake at 350° for 10-15 minutes or until cheese melts.
• Garnish with sliced green onions, torn cilantro leaves, and hot sauce as desired.

Notes

NOTE: The original recipe replaced the corn with pumpkin or butternut squash. I think this recipe would be good with the corn added back in—one cup or so.

 

NOTE: For directions on how to roast pumpkin or butternut squash, please see this post.

 

NOTE: Roasted Butternut Squash will work as well as roasted pumpkin.

 

Recipe adapted from Taste of Home.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 467kcalCarbohydrates: 53gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 35mgSodium: 769mgPotassium: 754mgFiber: 7gSugar: 6gVitamin A: 3816IUVitamin C: 6mgCalcium: 332mgIron: 3mg

Keyword appetizer, butternut squash, casserole, cheese, nachos, pumpkin, Tex Mex

Tried this recipe?Let us know how it was!