Description
Delicious caramelized butternut squash roasted to golden perfection, topped with melty brie cheese, crunchy toasted pecans, and drizzled with spicy hot honey. This dish balances sweet, savory, and spicy flavors, making it a perfect weeknight dinner side or elegant holiday appetizer with a fresh herb garnish.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings & Garnish
- 4 oz (115 g) brie cheese, sliced or torn
- 1/3 cup toasted pecans
- 2–3 tbsp hot honey (honey warmed with chili flakes)
- Fresh thyme or rosemary, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Squash: Toss the peeled and cubed butternut squash with olive oil, salt, and black pepper, ensuring all pieces are evenly coated.
- Roast Squash: Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, tossing halfway through to promote even caramelization and golden browning.
- Add Toppings: Remove the baking sheet from the oven. Evenly distribute the sliced or torn brie cheese and toasted pecans over the roasted squash.
- Melt Brie: Return the baking sheet to the oven for an additional 3–5 minutes, until the brie is melted and bubbly.
- Finish & Garnish: Drizzle the hot honey generously over the warm squash mixture and garnish with fresh thyme or rosemary to add an aromatic, fresh herbal note.
- Serve: Serve this caramelized butternut squash warm as a flavorful side, appetizer, or hearty vegetarian main dish.
Notes
- To make hot honey, gently warm honey with chili flakes to infuse spice before drizzling.
- For an extra crunch, you can toast the pecans yourself in a dry skillet over medium heat until fragrant.
- Substitute rosemary if you prefer a piney herb aroma over thyme.
- This dish can be prepared ahead to the roasting stage and reheated before adding brie and pecans for quick service.
- Brie rind is edible, but remove it if desired for a milder cheese experience.
