Description
A sweet and savory fall dish featuring tender roasted butternut squash, creamy brie, crunchy pecans, and a tangy cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 4 ounces brie cheese, sliced
- 1/2 cup pecans, roughly chopped
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until caramelized and tender, stirring halfway through.
- In a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer over low heat for 5 minutes until slightly thickened.
- Arrange roasted squash on a serving platter, top with brie slices and pecans. Drizzle with cranberry-honey glaze and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.