Description
A vibrant, sweet-and-savory dish featuring roasted butternut squash rounds topped with creamy feta, crunchy candied pecans, and a spicy-sweet chili honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup candied pecans, roughly chopped
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss butternut squash rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange squash rounds in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
- While squash roasts, combine honey and red pepper flakes in a small saucepan over low heat. Warm for 2-3 minutes, stirring, until infused. Remove from heat.
- Transfer roasted squash rounds to a serving platter. Top with crumbled feta and candied pecans.
- Drizzle with hot chili honey and garnish with fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.