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There’s something magical about fall evenings—the crisp air, the golden leaves, and the irresistible scent of pumpkin filling your kitchen. It’s the season when comfort food takes center stage, and nothing says cozy like a plate of nachos with a festive twist.
Enter Roasted Pumpkin Nachos, the ultimate autumn appetizer that’s both playful and indulgent. Imagine tender, roasted cubes of fresh pumpkin or butternut squash, caramelized just enough to bring out their natural sweetness, drizzled lightly with olive oil, and seasoned with a hint of salt and pepper. Each bite carries the warmth of fall, balanced perfectly by the bold flavors layered on top.
Crispy tortilla chips create the perfect base, ready to hold a generous pile of protein-packed black beans and rich, zesty salsa. But the real showstopper is the gooey, melted Mexican cheese blend, cascading over the pumpkin and beans, binding every flavor together in a warm, comforting embrace.
And because we believe toppings are the fun part, sprinkle on minced fresh cilantro, sliced green onions, or a dash of hot pepper sauce for that extra punch.
Whether you’re hosting a Halloween gathering, a cozy night in, or just craving a creative twist on classic nachos, these roasted pumpkin nachos are your ticket to autumn bliss. Every bite is a little story of the season—sweet, savory, and just a little spicy—inviting you to savor fall in the most delicious way possible.
INGREDIENTS
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (13 ounces) tortilla chips
- 2 tablespoons olive oil
- 3 cups shredded Mexican cheese blend
- 1 jar (16 ounces) salsa
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Minced fresh cilantro, sliced green onions and hot pepper sauce
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RECIPE INSTRUCTIONS
01. Preheat the oven to 400°F. Spread the pumpkin in a greased 15x10x1-inch baking pan. Drizzle with oil and season with salt and pepper, then toss to coat evenly.
02. Roast for 25–30 minutes, stirring occasionally, until tender.
03. Lower the oven temperature to 350°F. On a greased 15x10x1-inch baking pan, layer half of the chips, beans, pumpkin, salsa, and cheese.
04. Repeat with the remaining ingredients. Bake for 8–10 minutes, or until the cheese is melted.
05. Add your preferred toppings and serve the nachos right away.
Serving Ideas
These roasted pumpkin nachos are incredibly versatile and can be enjoyed in a variety of ways. Serve them as a festive appetizer at Thanksgiving and Halloween parties, fall gatherings, or casual movie nights, or make them a fun family-friendly snack perfect for an afternoon treat.
You can customize each plate by adding toppings like sliced avocado, a dollop of sour cream, pickled jalapeños, or crumbled bacon, and even turn it into a more substantial meal with shredded chicken, roasted corn, or sautéed bell peppers.
For an extra flavor boost, offer dips on the side such as salsa, guacamole, or a creamy chipotle sauce to make every bite even more irresistible.
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Storage Tips
If you have leftovers, it’s best to store the roasted pumpkin and black beans separately from the tortilla chips to keep everything crisp. Place the pumpkin and beans in an airtight container in the refrigerator for up to two days, and add fresh toppings when ready to serve.
For reheating, warm the roasted pumpkin cubes and beans in the oven or microwave, then layer them over fresh chips with cheese to enjoy them at their best.
You can also freeze the roasted pumpkin cubes in a freezer-safe bag for up to two months and thaw before serving, ensuring you always have a quick, flavorful fall snack on hand.