Description
A cozy, elegant dish featuring roasted butternut squash halves filled with melted brie and topped with a sweet and spicy cranberry hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, halved lengthwise and seeds removed
- 4 oz brie cheese, rind removed and cubed
- 1/4 cup dried cranberries
- 1/4 cup honey
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- While squash roasts, combine honey, dried cranberries, and red pepper flakes in a small saucepan. Heat over low, stirring, until warm and cranberries soften slightly. Set aside.
- Flip squash halves cut-side up. Fill the cavities with cubed brie. Return to oven for 5-7 minutes, until brie is melted and bubbly.
- Drizzle cranberry hot honey over the stuffed squash. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.