Fall Nachos

Ingredients

• 1 tablespoon canola oil
• 3 cups shredded Brussels sprouts
• Kosher salt and freshly cracked black pepper
• 1 tablespoon canola oil
• 1 pound bulk chicken sausage
• 1 teaspoon kosher salt
• 1 teaspoon ground sage
• 1/2 teaspoon ground chipotle chile powder
• 1/4 teaspoon ground allspice
• 1/2 cup brine from a jar of pickled jalapenos
• 1 Gala apple, cut into small dice
• 1 Granny Smith apple, cut into small dice
• 1/4 cup chopped fresh cilantro
• One 14-ounce bag multi-colored veggie tortilla chips
• Squasho Cheese Sauce, recipe follows
• One 15-ounce can black beans, drained and rinsed
• One 4-ounce block pepper jack cheese, grated
• One 4-ounce block sharp Cheddar, grated
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
• 1 teaspoon chipotle chile powder
• 1 teaspoon kosher salt, plus more as needed
• 1 cup whole milk

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