Brown Butter Butternut Squash Brussels Sprout & Brie Skillet Nachos
Brown Butter Butternut Squash Brussels Sprout & Brie Skillet Nachos. Nacho season but do it fall inspired. All the flavors of fall in a nacho skillet?! These are literally all my favorite fall ingredients in one big cheesy, saucy nacho skillet. There’s roasted butternut squash and Brussels sprouts, crispy bacon, brown butter walnuts and sage, Brie, fontina, AND blue cheese. It’s super loaded, super delicious, and absolutely perfect for a fall friday night !! Hope everyone is enjoying a happy hour fall cocktail !!
You guys, I am totally obsessed with this fall appetizer. It is basically all of my favorite things in one big skillet and I could not be more in heaven. Of course classic nachos are always good, but if I am being honest I think these might be even better. Especially if you love brussels sprouts and butternut squash as much as I do.
So basically these are pretty loaded. Starting with all the fall inspired cheeses from the fontina to the brie to the blue cheese. Then of course, the heart of the dish…the brussels sprouts and butternut squash both roasted to the perfect crisp. A little bit of crispy thick-cut bacon because bacon just pairs so well with these fall veggies. Finally some brown butter with toasted walnuts and sage to top off the skillet. And the key is using homemade tortilla chips. I know its an extra step, but it's totally worth it !!
This is INSANELY delicious, super cheesy, and totally saucy. I could literally eat this skillet just about any day of the week. I am completely obsessing over this one.
Anyway, it’s halloween weekend and the end of spooky season. I have some exciting plans in the city dressing up as my usual…a black cat. Because if Ellie is a black cat for halloween then I am black cat for halloween !! Happy halloween weekend everyone !! Hope you all have a great one !!
Ingredients
For the Homemade Tortilla Chips
1 bag (30 count) corn tortillas
olive oil spray
sea salt
For the Nachos
20 ounces butternut squash; cubed
1 cup brussels sprouts; halved
4 tablespoons olive oil
salt and pepper
4 slices thick-cut bacon
4 tablespoons butter
1/3 cup chopped walnuts
20 sage leaves
8 ounces fontina cheese
8 ounces brie
4 ounces blue cheese
Directions
To make the tortilla chips, preheat the oven to 425 degrees. Cut each tortilla into four quarters. On a baking sheet lined with parchment paper, add the tortillas about 12 - 15 at a time. Spray each side of the tortillas with olive oil spray. Transfer to the oven and bake for 8 - 10 minutes or until crisp. Sprinkle with sea salt if desired. Repeat with remaining tortillas.
On a baking sheet lined with parchment paper, add the butternut squash and Brussels sprouts. Drizzle with olive oil and sprinkle with salt and pepper. Lay the bacon slices over the vegetables. Transfer to the oven and cook for about 25 - 30 minutes or until vegetables are cooked through and bacon is crisp. Crumble the bacon and set aside.
In a medium skillet, melt the butter until it is browned and smells nutty. Add the walnuts and sage leaves. Cook until walnuts are toasted and sage leaves are crisp.
Assemble the nacho skillet. In a cast iron skillet, add a layer of chips, top with half the cheese and half the vegetables and bacon. Repeat with remaining chips, cheese, vegetables and bacon. Reduce the oven to 400 degrees. Transfer skillet to the oven and cook for about 8 - 10 minutes or until cheeses have melted. Serve drizzled with the brown butter, walnuts, and sage.
