contest winning recipe by Leslie Harwood at Taste of Home

Ingredients:

  • 4 cups diced 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 (or other beans you like)
  • 16 ounces salsa
  • 3 cups shredded Mexican cheese blend
  • Recommended toppings: Minced fresh cilantro, sliced green onions and hot pepper sauce

Directions:

  1. 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. Remove to a bowl.
  2. Reduce oven setting to 350°. On the same 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 as desired; serve nachos immediately. Makes 12 servings.

Cook’s Note: Besides cilantro and green onions, you can also add shredded lettuce or sliced radishes (after baking) or add in corn, sliced or diced jalapenos, chopped roasted peppers, or even chopped or sliced mushrooms.

Check our recipe archive for more tasty pumpkin recipes.