Preheat oven to 400 degrees F (200 degrees C).
Heat a large skillet over medium heat, add the
Olive Oil (2 Tbsp)
. Now add the
Butternut Squash (1 1/2)
, sprinkle with
Brown Sugar (1 tsp)
, and season with
Salt (to taste)
Ground Black Pepper (to taste)
Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender.
Now toss in the
Brussels Sprouts (1 cup)
Garlic (2 cloves)
Fresh Thyme (1 Tbsp)
Chili Powder (1/2 Tbsp)
Cayenne Pepper (1/4 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
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 (1/2 cup)
. Slide the mixture onto a plate.
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 (8 oz)
, a little
Fontina Cheese (2 cups)
, 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!
To make the cranberry molasses add
Pure Cranberry Juice (1 cup)
Brown Sugar (1 Tbsp)
to a small saucepot. Bring the mixture to a boil and cook 5-8 minutes or until the mixture is reduced and syrupy.
Remove from the oven and sprinkle with the
Gorgonzola Cheese (1/2 cup)
and serve drizzled with the Cranberry Molasses.