Description
Caramelized Butternut Squash with Brie & Hot Honey Pecans is an elegant sweet-and-savoury side dish featuring tender roasted squash, creamy Brie, crunchy hot honey pecans, fresh thyme, and a bright touch of lemon.
Ingredients
For the Caramelized Squash:
3 cups (400 g) diced butternut squash
1 tbsp (15 ml) olive oil
1 tbsp (14 g) butter
1½ tbsp (20 g) brown sugar or maple syrup
½ tsp cinnamon
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
For the Brie & Hot Honey Pecans:
4 oz (115 g) Brie cheese, sliced or cubed
½ cup (60 g) pecans, roughly chopped
2 tbsp honey
½ tsp red pepper flakes
1 tsp fresh lemon juice
½ tsp fresh thyme leaves
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Add the diced butternut squash to a large bowl. Drizzle with olive oil and melted butter, then add the brown sugar or maple syrup, cinnamon, smoked paprika, salt, and black pepper. Toss well until evenly coated.
Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and golden with caramelized edges.
While the squash is roasting, heat a dry skillet over medium heat. Add the chopped pecans and toast for 2–3 minutes, stirring frequently until fragrant.
Add the honey and red pepper flakes. Stir continuously until the pecans become glossy and lightly caramelized. Remove from the heat and stir in the fresh lemon juice.
Transfer the hot roasted butternut squash to a serving dish. Arrange the Brie slices or cubes over the warm squash and allow the residual heat to soften the cheese slightly.
Scatter the hot honey pecans generously over the softened Brie and roasted squash. Finish with fresh thyme leaves and serve warm.
Notes
Cut the squash into similar-sized pieces so they cook evenly.
Keep the squash in a single layer to encourage caramelization.
Watch the pecans carefully once the honey is added because they can caramelize quickly.
Add the Brie while the squash is still hot so it softens naturally.
Use fresh thyme and lemon juice for the brightest finish.
Reduce or omit the red pepper flakes for a milder flavour.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean