Whether it’s pureed into a pie, splashed into a piping hot cup of coffee or mixed into your morning oatmeal, you undoubtedly have a favorite way (or several!) to use pumpkin. Here’s one zesty creation made you may not have considered for your beloved squash. This spicy, crunchy dish combines classic nacho toppings, like salsa, jalapenos and avocado, with exciting vegan ones. Not only are you swapping savory, whole-food gourd slices for traditional salt- and preservative-laden corn chips, but a creamy nut-based cheese replaces the conventional dairy option. In the end, you get a healthy, plant-based dish that you’ll come back to year after year.
Ingredients
Whole pumpkin
Nut-based cheese (like cashew cheese)
Jalapeños or chipotle peppers
Avocado
Cilantro
Tomatoes
Salsa
Directions
- Preheat oven to 350 degrees F.
- Cut pumpkin in half, place on baking sheet and bake for approximately 30 minutes.
- Remove from oven, and let cool. Slice into triangular “chips.”
- On a lightly oiled baking sheet, spread out pumpkin “chips.” Top with favorite nut-based cheese. Bake for 15-20 minutes or until you reach desired crispiness.
- Remove from oven and top with peppers, tomatoes, avocado, cilantro and salsa.