Roasted Pumpkin Nachos are a festive, flavor-packed twist on the classic sheet-pan nachos. Tender cubes of roasted pumpkin or butternut squash bring a touch of sweetness that pairs beautifully with smoky black beans, gooey cheese, and zesty salsa. They’re the perfect snack for game day, fall gatherings, or even a quick weeknight dinner when you crave something cozy but fun.
The balance of crisp tortilla chips, creamy cheese, hearty beans, and roasted pumpkin makes every bite satisfying. Plus, it’s a great way to sneak in seasonal vegetables while still keeping things indulgent and shareable.
Ingredients
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 1 can (15 ounces) black beans, rinsed and drained
- 3 cups shredded Mexican cheese blend
- 1 jar (16 ounces) salsa
- 2 tablespoons olive oil
- 1 package (13 ounces) tortilla chips
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Step-by-Step Method
Step 1: Roast the pumpkin
Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes until fork-tender and lightly caramelized on the edges. This roasting step concentrates the natural sweetness of the pumpkin.
Step 2: Prep the nacho base
Line a large sheet pan with parchment paper for easy cleanup. Arrange the tortilla chips in a single, overlapping layer. This ensures each chip gets covered with toppings.
Step 3: Layer the toppings
Scatter the roasted pumpkin evenly over the chips. Add the drained black beans across the tray, making sure they’re distributed for consistent bites. Sprinkle 2 cups of the shredded cheese evenly over the chips, pumpkin, and beans.
Step 4: Bake
Place the sheet pan back into the oven and bake at 375°F (190°C) for 8–10 minutes, or until the cheese melts into bubbly perfection.
Step 5: Add final toppings and serve
Remove from the oven and drizzle with salsa. Sprinkle the remaining cup of shredded cheese on top for added richness, allowing the residual heat to lightly melt it. Garnish with fresh herbs or jalapeño slices if desired. Serve right off the tray while everything is warm and melty.
Expert Tips for Success
-
Uniform pumpkin cubes: Cutting the pumpkin evenly helps it roast consistently and avoids some pieces burning while others stay undercooked.
-
Crisp chips: To keep your nachos from getting soggy, don’t overload them with salsa in the oven. Instead, drizzle most of it on after baking.
-
Hot tray trick: Preheating the baking sheet slightly before adding the chips helps give extra crispness to the base layer.
-
Layer smartly: Always add cheese both below and above toppings. This acts like edible “glue” and keeps the toppings anchored to the chips.
-
Serve fast: Nachos are best eaten fresh out of the oven, so have your guests ready before pulling out the tray.
Tasty Variations to Try
-
Southwestern style: Add roasted corn, sliced jalapeños, and a squeeze of lime before serving.
-
Loaded veggie nachos: Mix in roasted bell peppers, zucchini, or mushrooms along with the pumpkin for a rainbow of roast flavors.
-
Protein boost: Add cooked shredded chicken, turkey, or even chorizo to make this nacho dish hearty enough for dinner.
-
Cheese twist: Try Monterey Jack or pepper jack for creamy melt and spice, or go bold with a sprinkle of crumbled queso fresco after baking.
-
Sweet-spicy kick: Toss the pumpkin cubes lightly with chili powder before roasting to add balance to the sweetness.
Frequently Asked Questions
Can I use canned pumpkin?
No canned pumpkin puree won’t work for this recipe. You need fresh cubes of pumpkin or butternut squash to roast so the nachos have texture and bite.
Can I prep this ahead?
Yes. You can roast the pumpkin up to a day in advance and store it in the fridge. When ready, assemble and bake the nachos so they come out hot and melty.
What’s the best cheese for nachos?
A pre-shredded Mexican blend works beautifully here, but you can also grate your own cheddar, Monterey Jack, or a mix. Using more than one cheese gives a great balance of melt and flavor.
How do I make these spicier?
Add jalapeños, drizzle with hot sauce before baking, or stir some chipotle peppers into the salsa before topping.
Can I make these nachos vegan?
Absolutely. Use dairy-free cheese shreds and skip the butter in roasting (just olive oil is fine). The beans and pumpkin already add great substance, so the nachos remain filling and flavorful.
Print
Roasted Pumpkin Nachos
- Total Time: 40
- Yield: 6 servings 1x
Description
A festive fall twist on classic nachos with sweet roasted pumpkin, smoky black beans, melted cheese, and zesty salsa. Cozy, hearty, and perfect for game day or gatherings.
Ingredients
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 1 can (15 ounces) black beans, rinsed and drained
- 3 cups shredded Mexican cheese blend
- 1 jar (16 ounces) salsa
- 2 tablespoons olive oil
- 1 package (13 ounces) tortilla chips
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Spread pumpkin cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 20–25 minutes until tender and caramelized on edges.
- Line a sheet pan with parchment. Arrange tortilla chips in an overlapping layer.
- Scatter roasted pumpkin and black beans evenly over chips. Top with 2 cups of shredded cheese.
- Bake at 375°F (190°C) for 8–10 minutes until cheese is melted and bubbly.
- Remove from oven, drizzle salsa over nachos, sprinkle remaining cheese so it melts lightly. Garnish with herbs or jalapeños if desired. Serve immediately.
Notes
Cut pumpkin evenly for consistent roasting.
Add salsa after baking to avoid soggy chips.
Preheat sheet pan for extra crispness.
Add cheese both under and over toppings to help secure them.
Serve hot and fresh for best texture.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer, Snack
- Method: Roasting & Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 35mg
Keywords: pumpkin nachos, roasted vegetable nachos, fall appetizers, sheet pan nachos, vegetarian game day recipes, butternut squash nachos
