Description
A sweet and savory fall dish featuring tender butternut squash roasted until caramelized, topped with creamy melted brie and crunchy spicy-sweet pecans.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces brie cheese, sliced
- 1/2 cup pecans, roughly chopped
- 2 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 large bowl, toss butternut squash cubes with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated.
- Spread squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, combine pecans, honey, and red pepper flakes in a small skillet over medium heat. Cook for 3-4 minutes, stirring, until pecans are toasted and coated. Set aside.
- Remove squash from oven. Top with brie slices and return to oven for 3-5 minutes until brie is melted.
- Transfer to a serving dish, sprinkle with hot honey pecans and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.