Description
This Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey is a delightful blend of sweet, savory, and melty flavors. Perfectly roasted squash is paired with creamy brie cheese, crunchy pecans, and a spicy honey drizzle, making it an ideal side dish or vegetarian main for weeknight dinners or holiday gatherings.
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
- 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 make cleanup easier.
- Prepare Squash: Toss the cubed butternut squash with olive oil, salt, and black pepper until well coated, then spread the squash evenly in a single layer on the prepared baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 25–30 minutes, tossing halfway through to ensure even caramelization and a golden, tender texture.
- Add Toppings: Remove the baking sheet from the oven and evenly distribute the torn or sliced brie cheese and toasted pecans over the roasted squash.
- Melt Brie: Return the baking sheet to the oven for 3–5 minutes, allowing the brie to melt fully and become bubbly and creamy.
- Finish with Hot Honey: Drizzle the hot honey generously over the melted brie and squash, then garnish with fresh thyme or rosemary for an aromatic touch.
- Serve: Serve warm as a flavorful side dish, appetizer, or a satisfying vegetarian main course.
Notes
- To make hot honey, gently warm honey with chili flakes to infuse a spicy kick.
- Use fresh herbs like thyme or rosemary for a fragrant garnish that complements the sweet and savory flavors.
- Can be prepared ahead of time and reheated; just add brie and honey before serving for freshness.
- Vegetarian-friendly and suitable as a hearty side or main dish.
- For a nut-free version, omit pecans or substitute with toasted seeds like pumpkin seeds.
