Roasted Pumpkin Nachos

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 | Can't Stay Out of the Kitchen | these amazing #pumpkin #nachos are insanely good. You can also substitute #butternutsquash. Fabulous for #tailgating. #glutenfree #cheese #Tex-Mex

Roasted Pumpkin Nachos are a wonderful appetizer for company or tailgating.

Roasted Pumpkin NachosIMG_3183

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

Roasted Pumpkin Nachos | Can't Stay Out of the Kitchen | these amazing #pumpkin #nachos are insanely good. You can also substitute #butternutsquash. Fabulous for #tailgating. #glutenfree #cheese #Tex-Mex

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.

Roasted Pumpkin Nachos - IMG_7934

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.

Roasted Pumpkin Nachos - IMG_7935

Add black beans that have been rinsed, drained, and patted dry.

Roasted Pumpkin Nachos - IMG_7936

Add roasted pumpkin. If you need directions on How To Roast Pumpkin, check out yesterday’s post.

Roasted Pumpkin Nachos - IMG_7937

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.

Roasted Pumpkin Nachos - IMG_7939

Add half of each cheese. This picture only shows the hot pepper cheese blend. Now, repeat all these layers once more.

Roasted Pumpkin Nachos - IMG_7948

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

Roasted Pumpkin Nachos - IMG_3122

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.

Roasted Pumpkin Nachos | Can't Stay Out of the Kitchen | these amazing #pumpkin #nachos are insanely good. You can also substitute #butternutsquash. Fabulous for #tailgating. #glutenfree #cheese #Tex-Mex

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

Roasted Pumpkin Nachos - IMG_3154

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.


(Recipe adapted from Taste of Home)

[b]Roasted Pumpkin Nachos[/b]
Recipe Type: Appetizer
Cuisine: Tex-Mex
Author: Teresa Ambra adapted from [url href=”” target=”_blank” title=”roasted pumpkin nachos”]Taste of Home[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Delicious Tex-Mex appetizer using either roasted pumpkin or butternut squash with black beans, pico de gallo, tortilla chips, hot cheese blend, and if desired, corn.
  • about ½ of a medium-sized [url href=”” target=”_blank” title=”how to roast pumpkin”]pumpkin[/url], 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 [url href=”” target=”_blank” title=”chunky homemade salsa”]Chunky Homemade Salsa[/url] 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
  1. Cover a 10×15” (or larger) cookie sheet with parchment paper.
  2. Spread pumpkin cubes over top of parchment paper.
  3. Drizzle with olive oil.
  4. Sprinkle generously with salt and pepper.
  5. Roast at 400° about 30-40 minutes turning occasionally.
  6. Reduce heat to 350°.
  7. In a greased 10×15” glass baking dish layer half of the chips, black beans, roasted pumpkin, salsa and cheese blend.
  8. Repeat layers once.
  9. Bake at 350° for 10-15 minutes or until cheese melts.
  10. Garnish with sliced green onions, torn cilantro leaves, and hot sauce as desired.
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.[br][br]For directions on [url href=”” target=”_blank” title=”how to roast pumpkin”]how to roast pumpkin[/url] or butternut squash, please see this [url href=”” target=”_blank” title=”how to roast pumpkin”]post[/url].[br][br]Roasted Butternut Squash will work as well as roasted pumpkin.


Roasted Pumpkin Nachos | Can't Stay Out of the Kitchen | these amazing #pumpkin #nachos are insanely good. You can also substitute #butternutsquash. Fabulous for #tailgating. #glutenfree #cheese #Tex-Mex

Are you drooling yet?

Roasted Pumpkin Nachos - IMG_3184

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

Roasted Pumpkin Nachos - IMG_3375

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!

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10 Replies to "Roasted Pumpkin Nachos"

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  • Southwestern Grilled Swiss and Pumpkin Sandwiches - Can't Stay Out Of The Kitchen October 9, 2013 (12:27 pm)

    […] leftover a couple of weeks ago and was trying to find ways to use it up. Originally, I used it for Roasted Pumpkin Nachos which turned out fantastic. So I decided to throw together a scrumptious southwestern-style […]

  • comment-avatar
    Anonymous October 5, 2013 (5:35 pm)

    Thank you for sharing ,this is great !

    • comment-avatar
      Teresa October 5, 2013 (6:05 pm)

      Hope you enjoy it! They really are great. Our company made this recipe and added chicken and they liked it that way too.

  • Parmesan Pine Nut Bread - Can't Stay Out Of The Kitchen October 2, 2013 (8:05 pm)

    […] meal, although I served it with Chicken Parmesan Casserole, several different Tomato Tarts, and Pumpkin Nachos! The crunchiness from the nuts and the savory flavors from the cheese make for an excellent tasting […]

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    Traci October 2, 2013 (6:33 am)

    What a unique and fun recipe! I love it! Your photos turned out so pretty.

    • comment-avatar
      Teresa October 2, 2013 (3:41 pm)

      Thank you so much! It really is a fun recipe. The friends we had over for dinner when we served this made it and added chicken. She said that turned out wonderful too! Thanks for stopping by.

  • Chicken Parmesan Casserole - Can't Stay Out Of The Kitchen October 1, 2013 (2:08 pm)

    […] at Sarah’s house. It’s just a really, really great tasting main dish. I served it with Roasted Pumpkin Nachos and two different Caramelized Onion Tarts which were a big hit with everyone. Whether you serve […]

  • comment-avatar
    Andi Gleeson (The Weary Chef) September 30, 2013 (5:54 pm)

    These nachos look healthy, fun, and tasty all at the same time! What a great recipe! Thanks so much for sharing it at Saturday Night Fever 🙂

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