Description
Roasted butternut squash with caramelized edges, topped with melted Brie, spicy hot honey, and crunchy pecans. A perfect blend of sweet, savory, and spicy flavors.
Ingredients
- 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces Brie, cut into small pieces
- 1/2 cup pecan halves
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping halfway, until squash is tender and caramelized.
- Meanwhile, in a small skillet, toast pecans over medium heat until fragrant, about 3-5 minutes. Remove and set aside.
- In the same skillet, combine honey and red pepper flakes. Warm over low heat until honey is runny and infused, about 2 minutes. Remove from heat.
- When squash is done, remove from oven and dot with Brie pieces. Return to oven for 3-5 minutes, until Brie is melted.
- Transfer squash to a serving platter. Drizzle with hot honey and sprinkle with toasted pecans and fresh thyme, if desired.
- Serve warm and enjoy!
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American