Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Heat a large skillet over medium heat, add the
Olive Oil (30 mL)
. Now add the
Butternut Squash (1 1/2)
, sprinkle with
Brown Sugar (5 g)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender.
Step 4
Now toss in the
Brussels Sprouts (90 g)
,
Garlic (2 cloves)
,
Fresh Thyme (2 g)
,
Chili Powder (5 g)
,
Cayenne Pepper (as needed)
, and
Crushed Red Pepper Flakes (as needed)
.
Step 5
Continue to cook another 10 minutes, stirring frequently until both the squash and brussels sprouts are beginning to caramelize all over.
Step 6
Once caramelized, remove from the heat and stir in the
Dried Cranberries (60 g)
. Slide the mixture onto a plate.
Step 7
In the same skillet you cooked the veggies in, add 1/3 of the
Tortilla Chips (1 pckg)
to the bottom and then cover them with 1/3 the cheese - a little
Brie Cheese (225 g)
, a little
Fontina Cheese (225 g)
, then sprinkle with 1/3 of the veggie mixture.
Step 8
Repeat this 2 more times until all of the cheese and veggie mixture have been used.
Step 9
Place the skillet in the oven and bake for 7-10 minutes or until the cheese is melted and bubbly!
Step 10
To make the cranberry molasses add
Pure Cranberry Juice (240 mL)
and
Brown Sugar (15 g)
to a small saucepot. Bring the mixture to a boil and cook 5-8 minutes or until the mixture is reduced and syrupy.
Step 11
Remove from the oven and sprinkle with the
Gorgonzola Cheese (115 g)
and serve drizzled with the Cranberry Molasses.
