Description
Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Drizzle is a beautiful sweet-and-savoury side dish featuring tender roasted squash, creamy Brie, crunchy toasted pecans, and a warm honey drizzle with a gentle chilli kick.
Ingredients
1 medium butternut squash, about 2 lb (900 g), peeled, seeded, and cubed
2 tbsp (30 ml) olive oil
1 tbsp honey or maple syrup
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (55 g) pecans, roughly chopped
Pinch of sea salt
3 tbsp (45 ml) honey
1/2 tsp red pepper flakes, or to taste
1 tsp fresh lemon juice
Pinch of sea salt
5 oz (140 g) Brie cheese, cut into small pieces
1 tbsp fresh thyme leaves
2 tbsp fresh parsley, chopped
Freshly cracked black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed butternut squash on a large parchment-lined baking tray.
2. Drizzle the squash with olive oil and honey or maple syrup. Sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
3. Spread the squash into a single layer, leaving a little space between the pieces. Roast for 30–35 minutes, turning halfway through, until the squash is tender and the edges are deeply golden and caramelised.
4. While the squash roasts, place the chopped pecans in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant. Sprinkle lightly with sea salt, then remove from the heat and set aside.
5. Combine the honey, red pepper flakes, lemon juice, and sea salt in a small saucepan. Warm gently over low heat for 1–2 minutes, stirring until combined. Remove from the heat.
6. Transfer the hot caramelised squash to a serving platter. Scatter the pieces of Brie over the top. Allow the Brie to sit for 1–2 minutes so the heat from the roasted squash can gently soften the cheese.
7. Scatter the toasted pecans generously over the warm squash and softened Brie.
8. Spoon the warm hot honey over the squash, Brie, and pecans, allowing it to coat the different layers.
9. Finish with fresh thyme, chopped parsley, and freshly cracked black pepper. Serve immediately while the squash is warm, the Brie is soft and creamy, and the pecans are still crunchy.
Notes
Spread the squash into a single layer so it can caramelise rather than steam.
Turn the squash halfway through roasting to encourage even browning.
Watch the pecans carefully because they can toast quickly. Stir frequently and remove them once fragrant.
The residual heat from the roasted squash is enough to gently soften the Brie, so avoid overheating it.
Adjust the amount of red pepper flakes according to your preferred level of heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American