2013 – Gluten Free Living
Roasted Pumpkin 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, black beans, a Chunky Homemade Salsa or pico de gallo, 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! Two layers of all of that goodness. Wow, is this recipe wonderful. These nachos are great for tailgating parties or anytime you have a houseful of people and provide snacks. The pumpkin 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. Yum, yum. This lip-smacking appetizer is also 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, you’ve just got to make up a batch of Roasted Pumpkin 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 Nachos are a wonderful appetizer for company or tailgating.
As far as nachos go, these are fairly healthy 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 you can see some of the hot cheese blend on top.
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 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.
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 Nachos. These were SO yummy.
I thought the Roasted Pumpkin 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.
Here’s the recipe.
ROASTED PUMPKIN NACHOS
(Recipe adapted from Taste of Home)
- about ½ of a medium-sized pumpkin, seeded, cut down, rind removed, yielding 4 cups pumpkin cut in 1-inch cubes
- 4 tbsp. olive oil
- salt and pepper
- 13-oz. pkg. tortilla chips
- 15-oz. can black beans, rinsed and drained
- 2 cups fresh Chunky Homemade Salsa or pico de gallo
- 2 cups Mexican cheese blend
- 2 cups hot pepper blend or jalapeno cheddar cheese
- sliced green onions, for garnish
- torn, fresh cilantro leaves, for garnish
- hot sauce, for garnish
- Cover a 10x15” (or larger) cookie sheet with parchment paper.
- Spread pumpkin cubes 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, salsa 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.
Are you drooling yet?
Roasted Pumpkin Nachos are a great treat for your teenagers when they come home from ball games or practice. Yum, yum.
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!