ROASTED PUMPKIN NACHOS

Roasted Pumpkin Nachos image

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

Time 50m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (13 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) salsa
3 cups shredded Mexican cheese blend
Optional toppings: Minced fresh cilantro, sliced green onions and hot pepper sauce

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.