Cranberry Butternut Squash Brie Skillet Nachos
Loaded skillet nachos with roasted butternut squash, caramelized brussels sprouts, and a trio of cheeses—fontina, brie, and gorgonzola—finished with a tart-sweet cranberry molasses reduction. This comfort food combines warm spices, crispy tortilla chips, and creamy melted cheese for a sophisticated appetizer or shareable main. Perfect for fall entertaining or game day gatherings. The cranberry molasses drizzle and layered cheese approach set this version apart from standard nachos.
Ingredients
- 1 ½ butternut squash, peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon brown sugar
- salt
- ground black pepper
- 1 cup brussels sprouts, trimmed and halved
- 2 clove garlic, minced
- 1 tablespoon fresh thyme, leaves
- 2 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup dried cranberries
- 8 ounce fontina cheese
- 8 ounce brie cheese
- 1 package tortilla chips
- 4 ounce gorgonzola cheese
- 1 cup pure cranberry juice
- 1 tablespoon brown sugar, for cranberry molasses
Instructions
- 1
Preheat oven to 400°F.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add butternut squash, sprinkle with brown sugar, season with salt and pepper.
- 4
Cook over medium heat, stirring frequently, until squash is fork tender, about 15 minutes.
- 5
Add brussels sprouts, garlic, thyme, chili powder, cayenne, and red pepper flakes.
- 6
Continue cooking, stirring frequently, until squash and brussels sprouts caramelize, about 10 minutes.
- 7
Remove from heat and stir in dried cranberries. Transfer to a plate.
- 8
In the same skillet, layer one-third of tortilla chips.
- 9
Top with one-third of the combined brie and fontina cheeses.
- 10
Add one-third of the vegetable mixture.
- 11
Repeat layers twice more with remaining chips, cheese, and vegetables.
- 12
Bake until cheese melts and bubbles, 7-10 minutes.
- 13
While baking, combine cranberry juice and brown sugar in a small saucepot.
- 14
Bring to a boil and cook until reduced and syrupy, 5-8 minutes.
- 15
Remove skillet from oven, sprinkle gorgonzola cheese on top.
- 16
Drizzle with cranberry molasses and serve.
Tips
Cut butternut squash into uniform 0.5-inch cubes for even cooking and caramelization.
Don't skip the cranberry molasses—the boiled reduction concentrates flavors and adds bright acidity that balances rich cheeses.
Assemble nachos on an oven-safe skillet to bake and serve directly; this keeps cheese molten longer.
Good to Know
Cranberry molasses keeps refrigerated in an airtight container up to 5 days. Roasted vegetables last 3 days. Assemble and bake fresh; leftover cooked nachos soften quickly.
Roast butternut squash and brussels sprouts up to 2 days ahead. Make cranberry molasses 1 day prior. Assemble and bake within 2 hours of serving.
Serve immediately from the warm skillet. Use small plates or napkins as nachos are hand-held. Pairs well with sparkling cider, pale ale, or white wine.
Common Mistakes
Do not skip the frequent stirring during vegetable cooking to avoid burning and ensure even caramelization.
Do not overbake the cheese layer; 7-10 minutes suffices. Longer baking causes cheese to separate and chips to soften.
Do not reduce the cranberry juice below a light syrup consistency or it will become too thick and bitter.
Substitutions
Dairy-Free Swaps
different flavor profile but achieves creamy spiced effect
General Alternatives
FAQ
Can I make this vegetarian?
Yes, this recipe is already vegetarian. All cheeses and ingredients are plant-free of meat. Verify your cheese labels for rennet sourcing if strict vegetarianism applies.
What if I don't have all three cheeses?
Use two of the three or substitute with cheddar, gruyere, or fontina alone. The combination provides layers of flavor, but single or dual cheese works. Adjust total cheese weight to 20 ounces if using one type.
How long do baked nachos keep?
Eat immediately for best texture. Leftovers last 1 day refrigerated but chips soften. Reheat loosely covered at 175C for 10 minutes. Cranberry molasses and vegetables separate when stored with chips; store separately and reassemble.