Description
A delightful fall recipe featuring caramelized butternut squash topped with creamy brie cheese and spicy hot honey pecans for a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces brie cheese, sliced
- 1 cup pecans
- 2 tablespoons hot honey (or regular honey with a dash of cayenne)
- 1 teaspoon chili flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, or until the squash is caramelized and tender.
- While the squash is roasting, prepare the hot honey pecans: In a small pan, heat the hot honey and chili flakes, then add pecans and stir until coated.
- Remove squash from oven and top with slices of brie cheese.
- Sprinkle the hot honey pecans over the top and serve immediately.
Notes
For a spicier version, increase the chili flakes. Pair with a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 12g