If you’re craving a dish that perfectly balances sweet, savory, creamy, and crunchy all in one bite, this Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe is about to become your new favorite. Imagine tender roasted squash cubes with that rich caramelized edge, melted brie adding a gooey, buttery contrast, crunchy toasted pecans lending a satisfying bite, and a drizzle of spicy, sweet hot honey tying it all together in a dazzling flavor symphony. This recipe is as stunning on the plate as it is on the palate, making it ideal for cozy weeknight dinners or as an impressive holiday side everyone will rave about.
Ingredients You’ll Need
Simple ingredients make this recipe such a winner. Each element plays a crucial role—from the natural sweetness and creamy texture of the butternut squash to the rich, luscious brie and the nutty crunch of toasted pecans. The hot honey ties everything together with just the right amount of sweet heat, while fresh herbs add a fragrant finish that elevates the whole dish.
- 1 medium butternut squash, peeled and cubed: Look for firm squash with a bright orange color for the sweetest flavor and best texture.
- 2 tbsp olive oil: Helps caramelize the squash perfectly and adds a smooth richness.
- 1/2 tsp salt: Enhances natural flavors and balances sweetness.
- 1/4 tsp black pepper: Adds a subtle kick and depth of flavor.
- 4 oz (115 g) brie cheese, sliced or torn: Choose creamy brie for melting goodness that complements the squash beautifully.
- 1/3 cup toasted pecans: Adds essential crunchiness and a toasty aroma.
- 2–3 tbsp hot honey (honey warmed with chili flakes): The star finishing touch that delivers sweet heat and a sticky glaze.
- Fresh thyme or rosemary, for garnish: Brings an herbaceous note and a lovely burst of color.
How to Make Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This simple prep ensures your squash crisps up beautifully for that perfect caramelization.
Step 2: Toss the Squash
In a large bowl, combine the peeled and cubed butternut squash with olive oil, salt, and black pepper. Make sure every cube is well coated with oil—it’s the key to achieving that glorious golden color and deep caramelized flavor when roasting.
Step 3: Roast Until Caramelized
Spread the seasoned squash cubes evenly in a single layer on your prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through to brown all sides evenly. You’re looking for a tender inside with edges that have a rich, caramelized crisp.
Step 4: Add Brie and Pecans
Once the squash is out of the oven, carefully top it with slices or torn pieces of creamy brie and scatter the toasted pecans on top. This layering will create a wonderful blend of melty, creamy, and crunchy textures in every bite.
Step 5: Melt the Brie
Return the tray to the oven for a short 3 to 5 minutes just until the brie melts into a bubbly, luscious topping. Keep a close eye during this step to prevent the cheese from browning too much.
Step 6: Drizzle with Hot Honey and Garnish
Take your completed dish out of the oven and generously drizzle the hot honey over everything. The sticky sweet heat takes this recipe from delicious to downright addictive. Finish with fresh thyme or rosemary for a fragrant, colorful garnish.
Step 7: Serve Warm and Enjoy
Serve this Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe warm, either as a side, an appetizer, or even a vegetarian main that steals the show. The comforting fall flavors will have everyone asking for seconds.
How to Serve Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe
Garnishes
Fresh thyme or rosemary are classic garnishes that add an earthy aroma and a pop of color. For an extra touch, sprinkle some flaky sea salt over everything to brighten the flavors even more.
Side Dishes
This recipe pairs beautifully with roasted chicken or pork, but it can also stand alone alongside a fresh green salad or crusty artisan bread to soak up any leftover hot honey and melted cheese.
Creative Ways to Present
Think beyond the baking sheet! Serve portions on a rustic wooden board or warm stone platter for an inviting look. You can also layer it over creamy polenta or alongside quinoa for a hearty, nourishing meal presentation that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Allow leftover squash to cool completely, then store in an airtight container in the refrigerator. The flavors meld further overnight, making for an even tastier next-day treat.
Freezing
While this dish is best enjoyed fresh for optimal texture, you can freeze the roasted butternut squash (without brie and pecans) in freezer-safe bags for up to 2 months. Reheat gently before adding the cheese and nuts.
Reheating
Warm leftovers in a 350°F (175°C) oven for about 10 minutes to re-crisp the edges before topping with fresh brie slices and hot honey, or heat gently in a skillet on the stove.
FAQs
Can I use a different type of cheese instead of brie?
Absolutely! While brie offers a creamy, mild melt, you can swap in camembert for a similar effect or even goat cheese for a tangier twist. Just be mindful of meltability and adjust cooking time if needed.
How do I make hot honey at home?
Simply warm honey gently with chili flakes infused in it for about 10 minutes, then strain out the flakes if you want a smooth drizzle. Adjust the chili quantity depending on your preferred spice level.
Are toasted pecans necessary?
Toasted pecans add a wonderful crunch and deep nutty flavor, but if you have allergies or prefer a different nut, toasted walnuts or almonds can be excellent substitutes in this recipe.
Can I prepare this recipe vegan?
To make a vegan version, skip the brie and use a plant-based cheese that melts well. The rest of the ingredients, including squash, pecans, and hot honey (or a vegan chili-infused maple syrup), keep the dish flavorful and satisfying.
What are the best herbs to garnish this dish?
Fresh thyme and rosemary are classic choices that complement the butternut squash beautifully, but sage leaves also make a lovely garnish with an autumnal aroma that pairs well with this recipe.
Final Thoughts
This Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe is truly a celebration of fall flavors and textures all in one dish. It’s easy enough for weeknight dinners yet impressive enough to serve on special occasions. Once you try it, you’ll find endless reasons to bring it back to your table—trust me, it’s that good!
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Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Caramelized Butternut Squash with Brie, Toasted Pecans, and Hot Honey is a perfect blend of sweet, savory, and melty flavors. Roasted to caramelized perfection, the butternut squash pairs beautifully with creamy brie cheese, crunchy toasted pecans, and a drizzle of spicy hot honey. Garnished with fresh thyme or rosemary, this dish serves wonderfully as a weeknight dinner side, appetizer, or even a vegetarian main course.
Ingredients
Squash and Seasoning
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings and 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 prevent sticking and to ease cleanup.
- Prepare the Squash: Toss the peeled and cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the cubes in a single layer on the prepared baking sheet to ensure even roasting.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 25–30 minutes, tossing halfway through the cooking time. Roast until the butternut squash is golden brown and caramelized for maximum sweetness and flavor.
- Add Brie and Pecans: Remove the baking sheet from the oven and scatter the sliced or torn brie over the roasted squash along with the toasted pecans, distributing evenly.
- Melt Brie: Return the baking sheet to the oven for an additional 3–5 minutes until the brie melts completely and starts to bubble, creating a creamy topping.
- Drizzle with Hot Honey and Garnish: Remove from the oven and generously drizzle the hot honey over the warm squash and cheese. Garnish with fresh thyme or rosemary for a fragrant herbal note.
- Serve: Serve the dish warm as a savory side, a flavorful appetizer, or a satisfying vegetarian main course.
Notes
- To make hot honey, gently warm honey with chili flakes to infuse heat and sweetness.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- To toast pecans, spread them on a baking tray and toast in the oven at 350°F (175°C) for 5–7 minutes until fragrant.
- Make sure to toss the squash halfway through roasting to promote even caramelization.
- For a nuttier flavor, consider substituting pecans with walnuts or almonds.
- This dish pairs well with roasted meats, grain bowls, or as a standalone vegetarian option.
