Pumpkin is the star of lots of dishes, but chances are, you haven’t ever tried it on nachos. Get ready to give it a try. This is going to be a favorite anytime you want people to gather around and snack on something creative and have everyone rave about something you have made. The secret is the chunks of roasted pumpkin layered in between the layers of melty, smoked Mozarella cheese and all sorts of other nacho goodness. Use a sugar pumpkin and peel it first. It will make it easy to cube and roast. You might want to make a little extra pumpkin since those roasted chunks of golden gourd might be too tempting for some quick fingers. Pile it all up on a giant platter, stand back, and get ready for the compliments.
Roasted Pumpkin, Black Bean, and Smoked Mozzarella Nachos
I small sugar pumpkin, peeled, seeded, and cut into 1 inch pieces
2 tbsp melted butter
2 tbsp maple syrup
Sea salt and fresh cracked pepper
Heat oven to 425
In a medium sized bowl, toss pumpkin, butter and syrup together. Pour on to a parchment lined baking sheet, and salt and pepper to taste. bake in a single layer for 20-25 minutes. Remove from oven and set aside.
Blue corn tortillas chips
1 recipe roasted pumpkin
1 can black beans, drained and rinsed
1/2 cup grated, smoked mozzarella
3/4 cup grated, mozzarella
Snack size peppers, yellow, orange, and red, sliced into circles or jalapeños
1 roma tomato, diced
1 avocado, thinly sliced
Sea Salt and Pepper to taste
Place chips on large baking pan or dish, top with roasted pumpkin, black beans, peppers, and cheese. Place in oven and cook until cheese is melted and bubbly. Remove from oven and top with remaining ingredients.
Recipe by Amy Richardson