Cranberry, Butternut Squash & Brie Skillet Nachos

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) and 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), and 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) and 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.