These vegan pumpkin nachos are topped with a life-changing avocado queso - you won't believe that these nachos are made with whole food, plant-based ingredients!
Preheat your oven to 400 degrees F.
To start, break down your pumpkin. I do it the hard way (even though I've heard there are better versions online, I like doing it this way. However, feel free to cut it up any way you'd like!). Cut the top off of the pumpkin and scoop out the seeds and goo. Then, cut it in half. Using a vegetable peeler, peel off the skin (it's very difficult!). Then, cut the peeled pumpkin into cubes. The final yield should be about 4 cups.
Drizzle the chopped pumpkin with just enough olive oil to coat, plus salt + pepper to taste.
On a baking sheet lined with parchment paper, roast the pumpkin for about 30-40 minutes, or until tender when pierced with a fork.
While the pumpkin is roasting, make the avocado queso. Add all ingredients into a blender, and blend on high until smooth and creamy. Feel free to add in a little water to help it blend, but not too much or it'll dilute the queso.
Lay out your tortilla chips on plates. Drizzle with the avocado queso, then top with the pumpkin, chopped green onions and parsley (or cilantro), and pumpkin seeds.
Alternatively, layer everything on a baking sheet, and stick back in the oven at 400 degrees F for about 5-10 minutes so everything is warm. Either way is delicious!
If you don't feel like breaking down a pumpkin (and I don't blame you!), feel free to sub in sweet potato or another squash. However, do adjust the cooking time accordingly if using a different vegetable. Sweet potato in particular will take less time to cook.