Festive Nachos
Festive Nachos



  • 1 kg butternut squash, cut into bite-sized chunks
  • 1.5 tbsp olive oil
  • 160g smoky bacon lardons
  • 200g shredded Brussels sprouts
  • 180g cooked chestnuts, chopped
  • 200g tortilla chips
  • 125g cranberry sauce
  • 180g grated cheddar
  • 200g sliced brie
  • Preheat the oven to 200C. Toss the squash chunks in the olive oil and some seasoning, and roast for 45 mins in the oven. Meanwhile, fry the bacon lardons for 8 mins, then stir in the sprouts and 2 tbsp of water. Cook for 5 mins. Stir in the chestnuts and take off the heat.
  • Spread half of the chips over the base of a roasting tin and top with half the squash, half the sprouts and bacon mixture, half the cheeses and a few dollops of cranberry sauce. Repeat with the remaining chips and ingredients, then finish with some more cheese. Bake for 10 mins in the oven, then remove and share while still hot.
1 hr
6 serving

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