Description

Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey is a delightful sweet and savory dish featuring tender roasted butternut squash cubes, melted creamy brie, crunchy toasted pecans, and a spicy-sweet drizzle of hot honey. This recipe is perfect for cozy weeknight dinners or as an elegant holiday side that combines melty cheese with flavorful autumn ingredients.

Ingredients

Scale

Squash and Seasoning

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Toppings and Garnish

4 oz (115 g) brie cheese, sliced or torn
1/3 cup toasted pecans
2–3 tbsp hot honey (honey warmed with chili flakes)
Fresh thyme or rosemary, for garnish

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even roasting.
Prepare Squash: Toss the butternut squash cubes with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet to ensure caramelization.
Roast Squash: Roast the squash for 25 to 30 minutes in the oven, tossing halfway through to allow even browning and caramelization of the edges.
Add Brie and Pecans: Remove the baking sheet from the oven and evenly top the caramelized squash with slices or torn pieces of brie cheese and toasted pecans, distributing them for flavor in every bite.
Melt Brie: Return the baking sheet to the oven for an additional 3 to 5 minutes, until the brie melts completely and begins to bubble, adding a creamy texture.
Drizzle Hot Honey and Garnish: Take the dish out of the oven, drizzle generously with the hot honey (prepared by warming honey with chili flakes), and garnish with fresh thyme or rosemary for an aromatic finish.
Serve: Serve the dish warm as a flavorful side, appetizer, or vegetarian main course, perfect for autumn-inspired meals or holiday gatherings.

Notes

For the hot honey, gently warm honey with chili flakes in a small saucepan or microwave for about 30 seconds to infuse spice.
Be careful when melting the brie; keep an eye on the oven so the cheese doesn’t overcook or brown too much.
Feel free to substitute pecans with walnuts or almonds based on preference.
This dish pairs well with roasted meats or can be enjoyed on its own for a vegetarian option.
Leftovers can be refrigerated and gently reheated; add fresh honey drizzle before serving again.