Vegan Chili Roasted Pumpkin Nachos are the perfect treat for Halloween parties and fall get-togethers!
Sweet pumpkin spice – cinnamon, nutmeg, and ginger – is all the rage in the fall, but I often find myself craving savory pumpkin dishes, like chili and soup. Spices with heat like cayenne and chili actually pair really well with all winter squashes, and they’re really tasty in main dishes and appetizers.
To make these Chili Roasted Pumpkin Nachos, you simply toss cubes of pumpkin together with spices and roast them 20 to 30 minutes. Depending on the type of chili powder you use, there can be lot of heat to this snack, but I like to serve it with a cool herbed cashew cheese to offset the spiciness. The cashew cheese can be whipped together quickly in a high-speed blender or food processor while the pumpkin roasts.
Just about any kind of winter squash, such as acorn or butternut, will do in this dish, if you’re not a fan of pumpkin. I used blue corn chips to give the nachos a spooky Halloween feel, but they’ll work just as well with white corn chips, too.
Chili Roasted Pumpkin Nachos are perfect for parties!
Chili Roasted Pumpkin Nachos are a great party snack or appetizer, but this dish can be served as a light meal, as well. I like to top the whole thing with a big pile of chopped romaine lettuce along with some tomatoes and have it for lunch – it’s almost like a fall taco salad!
Chili Roasted Pumpkin Nachos
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
Instructions
Make 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!
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These look amazing! I’m so into pumpkin right now, and I love that you combined it with my favorite Mexican food.
Thank you, Linda!
I love the idea of these nachos! It’s almost like deconstructed chili. Perfect for parties or also a really fun dinner!
Thank you, Jenn!
This is the first time I’ve seen anyone use pumpkin on their nachos & I love it!, especially with the blue corn tortilla chips. So fun.
Thank you, Nicole!
Dang! It’s like fall and nachos fell in love and had a baby! Now you can eat them all year round!
Thanks, Sophia!
These nachos look amazing, Dianne! I can’t wait to try them. This is totally my kind of recipe!
oh I LOVE the sound of this! we make nachos for snacks and meals often… I will remember this one!
I hope you enjoy it, Kristina!
This is such a fun idea for nachos! That herbed cashews cheese sauce looks phenomenal, too.
Thanks, Alisa!