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Ingredients
•
4 cups cubed fresh pumpkin or
butternut squash (about 450g)
•
2 tbs olive oil
•
1/4 tsp salt
•
1/8 tsp pepper
•
1 package (365g) tortilla chips
•
1 can (425g) black beans, rinsed and
drained
•
1 jar (1170g) salsa
•
3 cups shredded Mexican cheese
blend
•
Optional toppings: Minced fresh
cilantro, sliced green onions and hot
pepper sauce
Roasted Pumpkin Nachos
Cooking time: 35-40m – Temperature: 200°C
Method
1. Preheat oven to 200°C. Place
pumpkin in a greased 15x10x1-inch.
baking pan. Drizzle with oil;
2. Sprinkle with salt and pepper. Toss to
coat. Roast until tender, 25-30
minutes, stirring occasionally.
3. Reduce oven setting to 175°C. On a
greased 15x10x1-inch. baking pan,
layer half each of the chips, beans,
pumpkin, salsa, and cheese.
4. Repeat layers. Bake until cheese is
melted, 8-10 minutes. Add toppings
of your choice; serve immediately.
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