Description
A sweet and savory side dish featuring tender caramelized butternut squash, creamy brie, crunchy toasted pecans, and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 ounces brie cheese, cubed
- 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 cubed butternut squash with olive oil, brown sugar, smoked paprika, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While squash roasts, toast pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Set aside.
- In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes. Remove from heat.
- Arrange roasted squash on a serving platter. Top with cubed brie and toasted pecans. Drizzle with hot honey before serving.
Notes
You can customize the seasonings to taste.