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.
4cupspumpkin cubesfrom fresh pumpkin, seeded (or one large butternut squash)
4tbsp.olive oil
1tsp.Salt and pepperto taste
13oz. pkg.tortilla chips
15oz. canblack beansrinsed and drained
2cupspico de galloor a chunky salsa
2cupsmexican cheese blend
2cupshot pepper blend or jalapeno cheddar cheeseshredded
1green onionsliced, for garnish
1tbsp.fresh cilantro leavestorn
5dropshot saucefor 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.