Description
Honey Roasted Butternut Squash Roses with Whipped Goat Cheese and Candied Pecans is an elegant fall appetizer. Tender roasted squash is shaped into beautiful roses and served over creamy whipped goat cheese, finished with crunchy candied pecans, fresh thyme, and a drizzle of honey.
Ingredients
For the Butternut Squash Roses
1 medium butternut squash, preferably with a long neck
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon (optional)
1 teaspoon fresh thyme leaves
For the Whipped Goat Cheese
8 ounces soft goat cheese, softened
1/4 cup cream cheese, softened
2 tablespoons heavy cream
1 tablespoon honey
1 teaspoon lemon juice
A pinch of salt
Black pepper to taste
For the Candied Pecans
1/2 cup pecan halves, roughly chopped
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon honey
A small pinch of salt
For Serving
Fresh thyme leaves
Extra honey for drizzling
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a muffin tin.
2.
3. Peel the butternut squash and remove the rounded bottom. Slice the long neck into thin, even rounds, approximately 1/8 inch thick.
4.
5. Place the squash slices in a large bowl. Add olive oil, honey, salt, black pepper, cinnamon if using, and fresh thyme. Toss gently until coated.
6.
7. Roll one squash slice into a small spiral to create the center of a rose. Wrap additional slices around it, slightly overlapping, until you form a flower shape. Use approximately 6 to 8 slices per rose.
8.
9. Place the roses upright in the prepared muffin tin. Secure with toothpicks if needed.
10.
11. Roast for 25 to 35 minutes, until the squash is tender and the edges are lightly golden. Remove any toothpicks before serving.
12.
13. Meanwhile, place the goat cheese, cream cheese, heavy cream, honey, lemon juice, salt, and black pepper in a food processor. Blend until smooth, creamy, and fluffy.
14.
15. Melt the butter in a small skillet over medium-low heat. Add the chopped pecans, brown sugar, honey, and a small pinch of salt. Stir continuously for 3 to 5 minutes until glossy and lightly caramelized.
16.
17. Transfer the candied pecans to parchment paper and spread them into a single layer. Allow them to cool completely.
18.
19. Spread the whipped goat cheese over a serving platter. Arrange the warm butternut squash roses on top.
20.
21. Scatter the candied pecans over the roses. Finish with fresh thyme leaves and a drizzle of honey. Serve warm or at room temperature.
Notes
Choose a butternut squash with a long, straight neck for evenly sized slices.
Slice the squash approximately 1/8 inch thick so the pieces bend easily without breaking.
If the slices are too firm to roll, microwave them for 20 to 30 seconds to make them more flexible.
A muffin tin helps the roses keep their shape while roasting.
Watch the pecans carefully while cooking because the sugar can burn quickly.
Prepare the whipped goat cheese and candied pecans up to one day ahead. Store them separately.
For the best texture, roast the squash roses shortly before serving.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 12g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg