Pumpkin Nachos are the perfect appetizer for Halloween parties and autumn get-togethers! In this recipe, cubed pumpkin is toasted with spicy chili seasoning and then roasted to perfection. The roasted pumpkin, black beans, scallions, and an herbed cashew cheese sauce are served with tortilla chips for the ultimate fall snack! This easy recipe is vegan and gluten-free.
Ingredients
For the Pumpkin
3 cups fresh pumpkin cut into bite-sized pieces
1 teaspoon neutral-flavored oil
½ teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
For the Herbed Cashew Cheese
½ cup raw cashews
¼ cup water
1 tablespoon lemon juice
1 clove garlic minced
2 tablespoons nutritional yeast
2 tablespoons chopped fresh herbs such as dill, cilantro, or parsley
1 teaspoon onion powder
½ teaspoon sea salt
For the Nachos
8-ounce bag blue corn tortilla chips
1 cup cooked black beans
1/4 cup pickled jalapeno slices
2 scallions sliced
MethodMake The Pumpkin
* Preheat your oven to 400° and line a baking sheet with parchment paper.
* Place the pumpkin in a large bowl and sprinkle on the oil and the seasonings. Toss to coat.
* Spread the pumpkin out on the baking sheet and roast for 20-30 minutes, until the pumpkin is tender and has browned.
* You should flip the pumpkin cubes every 10-15 minutes to make sure that all sides brown.
Make the Herbed Cashew Cheese
* Mix all of the ingredients together in a high-powered blender. If the mixture is too thick, add more water a tablespoon at a time.
Assemble the Nachos
* Lay the chips out in a large dish or platter.
* Pile on the pumpkin, black beans, jalapeno, and scallions. Drizzle with the Herbed Cashew Cheese. Enjoy!