Christmas nachos
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Christmas nachos
These seasonal Christmas nachos are loaded with Brussels sprouts, chestnuts, Brie and cranberry sauce. Dive in!
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
650Kcal
Fat
32gr
Saturates
8gr
Carbs
61gr
Sugars
22gr
Fibre
11gr
Protein
24gr
Salt
2.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 medium butternut squash (about 1 kg)
- 1½ tbsp olive oil
- 1 x 160g pack smoked bacon lardons
- 200g Brussels sprouts, shredded
- 1 x 180g pack cooked chestnuts, roughly chopped
- 1 x 200g pack tortilla chips - check your tortilla chips are gluten-free, if required
- 125g cranberry sauce
- 175g mature cheddar, grated
- 200g Brie, sliced
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel and deseed the butternut squash and then chop into 2cm chunks. Toss with the olive oil and some seasoning. Spread out on a baking tray and roast for 40-45 minutes, or until golden and tender.
- Meanwhile, add the bacon lardons to a dry frying pan and place over a medium heat. Fry for about 8 minutes or until they turn golden and crispy. Stir in the sprouts and 2 tablespoons water and cook for a further 5 minutes until just tender. Stir in the chestnuts and remove from the heat. You can prep to this stage a couple of hours ahead of assembling and baking.
- Spread half the tortilla chips over the base of a large ovenproof dish or roasting tin. Top with half the roasted squash, half the bacon and sprouts mixture, a few dollops of cranberry sauce and half the cheddar and Brie. Scatter over the rest of the tortilla chips and repeat with the remaining ingredients.
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Bake for 10-12 minutes or until the cheese is lovely and melted.
