Autumn Nachos

Ingredients:

Brussels sprouts

• 1 tbsp. l. rapeseed oil (canola)
• 3 cups shredded Brussels sprouts

Sausage

• 1 tbsp. l. rapeseed oil
• 450 g raw chicken sausage without casings
• 1 teaspoon coarse salt
• 1 teaspoon ground sage
• 0.5 tsp ground chipotle pepper
• 1/4 tsp ground allspice

Apple pico

• 0.5 cup brine from a jar of pickled jalapenos
• 1 large apple, finely diced
• 1 Granny Smith apple, finely diced
• 1/4 cup chopped fresh cilantro

Nachos

• 1 bag (400g) tri-color vegetable tortilla chips
• Pumpkin cheese sauce
• 1 can (425 g) canned black beans, rinsed

Pumpkin cheese sauce

• 100 g grated Pepper Jack cheese
• 100 g of grated sharp cheddar
• 1 tbsp cornstarch
• 2 tablespoons butter
• 4 cups butternut squash, diced into 2-cm cubes (about 1 medium squash)
• 1 teaspoon chipotle chili powder
• 1 tsp coarse salt + more as needed
• 1 cup whole milk

Preparation:

1. Brussels sprouts:
   
   Place a large skillet over medium-high heat. Add oil and heat. Add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until wilted and browned, 5–7 minutes. Remove from heat.
2. Sausage:
   
   Heat oil in a skillet over medium-high heat. Crumble the sausage in the skillet. Add salt, sage, chipotle pepper, and allspice and cook, breaking up the sausage with a spatula, until golden brown, about 8 minutes. Remove from heat.
3. Apple pico:
   
   Combine the brine and apples in a bowl. Add the cilantro.
4. Nachos:
   
   Arrange half the chips in an even layer on a serving platter. Sprinkle the chips with half the crumbled sausage. Drizzle half the cheese sauce over the sausage and chips. Top with the remaining chips, then the remaining sausage and cheese sauce.
5. Top with black beans and Brussels sprouts. Spoon apple pico over the nachos and serve immediately.
6. Pumpkin cheese sauce:
   
   Combine the cheeses and cornstarch in a large bowl. Place the saucepan over medium heat. Add the butter and melt.
7. Add the pumpkin, chipotle powder, and salt. Cook until the pumpkin is lightly caramelized, about 5 minutes. Add 1 cup water, cover, and bring to a simmer. Simmer until tender, about 10 minutes more. Remove from heat, add the milk, and blend with an immersion blender until smooth and silky. Add the cheese, return to the heat, and cook, stirring, until the cheese melts, 5–7 minutes. Season with salt, if needed.