Description

This Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey is a delightful combination of sweet, savory, and melty flavors. Perfect for weeknight dinners or holiday sides, this recipe features tender roasted butternut squash caramelized to perfection, topped with creamy brie cheese, crunchy toasted pecans, and drizzled with spicy-sweet hot honey. Garnished with fresh thyme or rosemary, it’s an elegant yet easy dish to impress your guests or elevate your weekday meals.

Ingredients

Scale

Butternut Squash

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 make cleanup easy.
Toss Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the cubes out in a single layer on the prepared baking sheet.
Roast Squash: Roast the squash in the preheated oven for 25–30 minutes. Toss the squash cubes halfway through cooking to ensure even caramelization and roasting, until they turn golden brown and are tender.
Add Brie and Pecans: Remove the baking sheet from the oven and evenly distribute the brie slices or torn pieces over the roasted squash. Sprinkle the toasted pecans on top.
Melt Brie: Return the baking sheet to the oven and bake for an additional 3–5 minutes until the brie melts and begins to bubble gently.
Drizzle and Garnish: Remove from the oven again, then drizzle generously with hot honey made by warming honey with chili flakes. Garnish with fresh thyme or rosemary for a fragrant herbal note.
Serve: Serve the caramelized butternut squash warm as a delicious side dish, appetizer, or a vegetarian main course.

Notes

To make hot honey, gently warm honey with chili flakes and let it sit to infuse before drizzling.
Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant to enhance their flavor.
If brie rind is too strong for your taste, you can remove it before adding to the squash.
This dish can be prepared ahead: roast squash and pecans in advance, then assemble and melt brie just before serving.
Substitute pecans with walnuts or almonds if preferred.