Roasted Pumpkin Nachos Recipes
ROASTED PUMPKIN NACHOS
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin-yum! It's also good with butternut squash. -Lesle Harwood, Douglassville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half each of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.
Nutrition Facts : Calories 347 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
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