Lunch: Roasted Pumpkin Nachos Recipe

Ingredients

4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (13 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) salsa
3 cups (12 ounces) shredded Mexican cheese blend
Optional toppings: minced fresh cilantro, sliced green onions and hot pepper sauce

Instructions

Preheat oven to 400 °. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
Reduce oven setting to 350 °. On a greased 15x10x1-in. baking pan, layer half of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake 8-10 minutes or until cheese is melted. Add toppings of your choice; serve immediately.

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