INGREDIENTS
1 cup
Brussels sprouts
1 1/2 cups
Butternut squash
1/2 cup
Cranberries, dried
2 cloves
Garlic
1 tbsp
Thyme, fresh
4 tsp
Brown sugar
1/2 tsp
Cayenne
2 tsp
Chili powder
1 pinch
Salt and pepper
2 tbsp
Olive oil
1
bag Tortilla chips
1 cup
Cranberry juice, pure
8 oz
Brie
8 oz
Fontina cheese
4 oz
Gorgonzola or blue cheese