Description
A sweet and savory fall dish featuring tender acorn squash, creamy brie, crunchy pecans, and a spicy honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium acorn squash, sliced into 1/2-inch rings and seeded
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces brie cheese, sliced
- 1/2 cup pecans, toasted
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss acorn squash rings with olive oil, smoked paprika, salt, and pepper.
- Arrange squash in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- Top each squash ring with a slice of brie and return to oven for 3-5 minutes until cheese is melted.
- In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes.
- Plate the squash, sprinkle with toasted pecans, and drizzle with hot honey before serving.
Notes
You can customize the seasonings to taste.