Name: Brie-Stuffed Butternut Squash Roses
Ingredients: 1 medium butternut squash, peeled and thinly sliced lengthwise; 8 oz brie cheese, rind removed and cut into small cubes; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 1/2 tsp garlic powder; Salt and black pepper to taste; 2 tbsp honey for drizzling (optional)

Description

A stunning and savory fall dish featuring thinly sliced butternut squash rolled into rose shapes and stuffed with creamy brie, baked until tender and golden.

Ingredients

Scale

For the Crust:

1 medium butternut squash, peeled and thinly sliced lengthwise
8 oz brie cheese, rind removed and cut into small cubes
2 tbsp olive oil
1 tsp fresh thyme leaves
1/2 tsp garlic powder
Salt and black pepper to taste
2 tbsp honey for drizzling (optional)

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Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Lightly grease a muffin tin or baking dish.
In a bowl, toss butternut squash slices with olive oil, thyme, garlic powder, salt, and pepper until evenly coated.
Take one slice of squash and place a few cubes of brie at one end. Roll the slice tightly to form a rose shape, placing it seam-side down in the prepared tin. Repeat with remaining slices.
Bake for 25-30 minutes, until squash is tender and edges are slightly golden.
Remove from oven, drizzle with honey if desired, and serve warm.

Notes

You can customize the seasonings to taste.