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Roasted Pumpkin or Butternut Squash Nachos | Can't Stay Out of the Kitchen | these #nachos are beyond amazing! They use 2 layers of #tortilla chips, #blackbeans, roasted #pumpkin or #butternutsquash, #picodegallo & hot pepperjack #cheese. Perfect #tailgating #appetizer. #glutenfree #vegetarian

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
  

  • 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
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