Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey is a delightful balance of sweet, savory, and melty flavors. Roasted to caramelized perfection, the tender butternut squash pairs beautifully with creamy Brie, crunchy toasted pecans, and a drizzle of spicy hot honey, making it an ideal dish for weeknight dinners or festive holiday sides.

Ingredients

Squash and Seasoning

  • 4 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese and Toppings

  • 6 ounces Brie cheese, cut into small chunks (rind removed if desired)
  • 1/2 cup toasted pecans, roughly chopped
  • 2 tablespoons hot honey (store-bought or homemade)
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F. In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper until all pieces are evenly coated.
  2. Roast the Squash: Spread the coated squash in a single layer on a parchment-lined baking sheet. Roast in the oven for 25–30 minutes, flipping the squash halfway through to ensure even caramelization and tenderness.
  3. Toast the Pecans: While the squash roasts, heat a dry skillet over medium heat. Add the pecans and toast them, stirring frequently for 3–5 minutes, until they become fragrant and slightly browned. Remove from heat and set aside.
  4. Assemble the Dish: Transfer the roasted butternut squash to a serving dish while still hot. Scatter the Brie chunks over the top, allowing the cheese to melt slightly from the residual heat.
  5. Add Toppings and Serve: Sprinkle the toasted pecans over the melted Brie and drizzle the entire dish with hot honey. Garnish with fresh thyme leaves if desired, then serve warm.

Notes

  • To prepare your own hot honey, gently warm 1/4 cup honey with 1/2 teaspoon red pepper flakes and let it steep for 5–10 minutes before using.
  • This dish can be served over a bed of arugula or quinoa to make it a heartier meal.
  • Removing the Brie rind is optional based on personal preference.

Find it online: https://slsrecipes.com/caramelized-butternut-squash-with-brie-toasted-pecans-and-hot-honey-recipe/