Go Back
–+ servings
Roasted Pumpkin Nachos pinterest

Roasted Pumpkin Nachos

A delightful fusion of sweet, earthy pumpkin and savory nacho toppings that's perfect for fall gatherings, game days, or a cozy night in. This sheet pan fall appetizer combines the nutritional benefits of fresh pumpkin with the indulgent appeal of loaded nachos, creating a dish that's both comforting and unexpected.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Fusion, Mexican
Servings 6 servings
Calories 385 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Bowl

Ingredients
  

For the roasted pumpkin

  • 4 cups fresh pumpkin cubed (about half a medium sugar pumpkin)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

For the nachos

  • 8 ounces tortilla chips preferably sturdy, restaurant-style
  • 1 1/2 cups shredded cheese blend Monterey Jack and cheddar work well
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn kernels fresh or frozen, thawed
  • 1 jalapeño thinly sliced (seeds removed for less heat)
  • 1/4 red onion finely diced

For the toppings

  • 1/2 cup sour cream Greek yogurt works as a lighter alternative
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 2 green onions sliced
  • lime wedges for serving

Instructions
 

  • Preheat your oven to 425°F (220°C). Cut the pumpkin in half, scoop out the seeds, and remove the skin with a sharp knife. Cut the flesh into ½-inch cubes.
  • In a large bowl, toss the pumpkin cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
  • Roast for 20-25 minutes, turning halfway through, until the pumpkin is tender and has caramelized edges.
  • Reduce the oven temperature to 375°F (190°C). On a large, rimmed baking sheet or oven-safe platter, spread about half the tortilla chips in an even layer.
  • Sprinkle half of the cheese over the first layer of chips, then add half of the roasted pumpkin, black beans, corn, jalapeño slices, and red onion.
  • Add the remaining tortilla chips, followed by the rest of the cheese and toppings.
  • Bake for 8-10 minutes, until the cheese is completely melted and bubbly, and the edges of the chips begin to turn golden brown.
  • Remove from the oven and immediately top with diced avocado, dollops of sour cream, chopped cilantro, and sliced green onions. Serve with lime wedges for squeezing over the top.

Notes

Pro tip: Microwaving the whole pumpkin for 2-3 minutes first will soften the skin and make it easier to cut.
Butternut squash works beautifully in place of pumpkin. For a protein boost, add seasoned ground turkey or plant-based crumbles.
For dairy-free options, use your favorite plant-based cheese alternative and coconut yogurt instead of sour cream.
The roasted pumpkin can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.

Nutrition

Calories: 385kcalCarbohydrates: 38gProtein: 12gFat: 22gSaturated Fat: 7gFiber: 7gSugar: 4gVitamin A: 245IUCalcium: 25mgIron: 10mg
Keyword Pumpkin Nachos, Fall Appetizer, Game Day, Roasted Pumpkin, Healthy Nachos
Tried this recipe?Let us know how it was!