Cranberry, Butternut and Brussels Sprout Skillet Nachos

For the nachos:

• 1 1/2 cups butternut squash, peeled and cut into small cubes
• 2 Tbsp olive oil
• 1 tsp brown sugar
• pinch of salt and pepper
• 1 cup brussels sprouts, sliced thin (into shreds)
• 2 cloves garlic, minced or grated
• 1 Tbsp fresh thyme, chopped
• 2 tsp chili powder
• 1/4 tsp cayenne pepper (or more to taste)
• 1/4 tsp crushed red pepper
• 1/2 cup dried cranberries
• 8 oz fontina cheese, shredded (may sub another white cheese, but fontina is so good!)
• 8 oz brie, sliced
• 1 bag tortilla chips
• 4 oz gorgonzola or blue cheese, crumbled (optional for topping)

Optional Cranberry Glaze:

• 1 cup pure cranberry juice
• 1 Tbsp brown sugar

1. Heat large oven-proof skillet over medium heat, add olive oil. Add butternut squash, sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender. Toss in sliced brussels sprouts, garlic, thyme, chili powder, cayenne and crushed red pepper. Cook until squash and brussels sprouts begin to caramelize all over, about 10 minutes. Once caramelized, remove from heat and stir in dried cranberries. Slide mixture onto plate.

2. Preheat the oven to 400°F. In the same skillet you cooked veggies, add 1/3 of chips to bottom and then cover with 1/3 the cheese (a little brie, a little fontina), sprinkle with 1/3 of the veggie mixture. Repeat this 2 more times until all cheese and veggie mixtures have been used. Place skillet in the oven and bake for 7-10 minutes or until cheese is melted and bubbly! Remove from oven and sprinkle with gorgonzola cheese.

3. To make cranberry molasses: add cranberry juice and brown sugar to a small saucepan. Bring mixture to boil and cook 5-8 minutes or until reduced and syrupy. Serve with nachos. If molasses gets too thick just add a little cranberry juice to thin it out.