Ingredients
4 cups cubed fresh pumpkin or butternut squash (about 1 pound)2 tablespoons olive oil1/4 teaspoon salt1/8 teaspoon pepper1 package (13 ounces) tortilla chips1 can (15 ounces) black beans, rinsed and drained1 jar (16 ounces) salsa3 cups shredded Mexican cheese blendOptional toppings: Minced fresh cilantro, sliced green onions and hot pepper sauce
Preparation
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 until tender, 25-30 minutes, stirring occasionally.
Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half each of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.
