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
Scale
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.
