I made a half batch which I then halved again and put in small heat proof dishes, giving half to our neighbors to be testers. It lost a bit in such a tiny dish, but I will definitely make this again. A larger cast iron pan will make this easier to eat, grabbing chips filled with the sweet-spicy yum...
I did make a couple of changes. The recipe called for brown sugar. I am a New England girl; I used maple syrup (which is better for you anyway). The recipe called for sprinkling Blue Cheese over the top when you take it out of the oven, I omitted that as I thought the 2 cheeses were a perfect combination.
However you choose to make this.... ENJOY!
Ingredients
- 1 1/2 cups butternut squash peeled and cut into small cubes
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- pinch of salt and pepper
- 1 cup brussels sprouts sliced thin (into shreds)
- 2 cloves garlic minced or grated
- 1 tablespoon fresh thyme chopped
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper (or more to your taste)
- 1/4 teaspoon crushed red pepper
- 1/2 cup dried cranberries
- 8 ounces fontina cheese shredded (may sub another white cheese, but fontina is so good!)
- 8 ounces brie sliced (for me this was the hardest part of the whole recipe)
- 1 small bag tortilla chips
Instructions
- Heat a large oven proof skillet (10-12 inches) over medium heat, add the olive oil. Now add the butternut squash. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender. Add the maple syrup, salt & pepper. Now toss in the sliced brussels sprouts, garlic, thyme, chili powder, cayenne and crushed red pepper. Continue to cook another 10 minutes, stirring frequently until both the squash and brussels sprouts are beginning to caramelize all over. Once caramelized, remove from the heat and stir in the dried cranberries. Slide the mixture onto a plate.
- Preheat the oven to 400 degrees F.
- In the same skillet you cooked the veggies in, add 1/3 of the chips to the bottom and then cover them with 1/3 the cheese (a little brie, a little fontina), then sprinkle with 1/3 of the veggie mixture. Repeat this 2 more times until all of the cheese and veggie mixture have been used.
- Place the skillet in the oven and bake for 7-10 minutes or until the cheese is melted and bubbly! Remove from the oven. Devour!