Mediterranean Caramelized Butternut Squash with Brie, Toasted Pecans & Hot Honey Drizzle
This dish brings together sweet roasted squash, creamy brie, crunchy pecans, and a warm drizzle of honey with a touch of heat. It feels cozy and elegant at the same time. The flavors lean Mediterranean thanks to the olive oil, herbs, and natural sweetness from the squash and honey. It works as a side dish, appetizer, or even a holiday platter. The combination of textures makes every bite rich, balanced, and satisfying.
Total Time: 40–50 minutes
Servings: 4
Ingredients
For the Butternut Squash
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
2 tbsp maple syrup or honey
½ tsp cinnamon
Salt and pepper to taste
For the Toppings
4 oz Brie, sliced or torn into small pieces
½ cup pecans, toasted
2 tbsp honey
¼ tsp chili flakes (more or less depending on heat)
Fresh thyme or rosemary for garnish
Instructions
Prep the oven
Heat the oven to 400°F (200°C). Line a sheet pan with parchment for easier cleanup.
Prepare the squash
Peel and cube the squash into even pieces so they cook at the same speed.
Season the cubes
Toss the squash with olive oil, maple syrup or honey, cinnamon, salt, and pepper until evenly coated.
Spread on the pan
Arrange the cubes in a single layer on the sheet pan. Crowding slows caramelization, so leave space between them.
Roast until golden
Bake for 25–30 minutes, flipping halfway through. The edges should caramelize and turn lightly crisp.
Toast the pecans
While the squash roasts, warm a dry skillet over low heat. Add the pecans and toast for a few minutes until fragrant. Remove from heat.
Prepare the Brie
Slice or tear the Brie into small pieces so it melts gently when added to the warm squash.
Make the hot honey
Warm the honey in a small bowl and stir in the chili flakes. Let it sit for a minute so the flavor infuses.
Assemble the dish
Transfer the roasted squash to a serving plate. Tuck the Brie pieces around the top so they soften from the heat.
Finish with toppings
Sprinkle the toasted pecans over the dish. Drizzle the hot honey on top and garnish with fresh thyme or rosemary.
Tips
Cube the squash evenly so it roasts uniformly.
Use real maple syrup if you want depth without extra sweetness.
Add a pinch of salt to balance the honey.
Don’t over-toast pecans; they burn quickly.
Warm the Brie slightly before serving for a smoother melt.
Use parchment paper for better browning and easy cleanup.
Roast until the edges caramelize for maximum flavor.
Add chili flakes to taste so the heat complements rather than overwhelms.
Let the squash rest a minute after roasting so it stays firm when transferring.
Serve while warm so the Brie melts nicely into the squash.
Variations
Feta instead of Brie: Crumbled feta adds a salty, tangy twist.
Walnuts or almonds: Swap pecans for a different crunch.
Add pomegranate seeds: A pop of color and tartness.
Roast with fresh herbs: Add rosemary or thyme directly to the pan.
Spicy-sweet glaze: Add a splash of lemon juice to the hot honey.
Use pumpkin instead of squash: Same method, slightly earthier flavor.
Go savory: Skip cinnamon and add smoked paprika.
Add caramelized onions for deeper sweetness.
Make it a salad: Serve over arugula with a simple vinaigrette.
Turn it into a tart: Spread over puff pastry and bake until golden.
Q&A
Can I make this ahead?
Roast the squash ahead, then reheat and add toppings before serving.
Does frozen squash work?
Yes, but thaw and pat dry to help it caramelize.
Can I use hot honey from a bottle?
Yes, but homemade gives better control over heat.
Can I replace Brie?
Goat cheese or camembert works well.
How do I avoid mushy squash?
Spread it out and roast at high heat.
How long do leftovers last?
About 2–3 days in the fridge.
Can I air fry it?
Yes, 375°F (190°C) for about 15–18 minutes.
Is this dish gluten-free?
Yes, as long as your honey and toppings are gluten-free.
Can I add protein?
Serve it with grilled chicken or roasted chickpeas.
What herbs work best?
Thyme for warmth, rosemary for a more aromatic finish.
Nutrition
(approx. per serving)
Calories: 260–320
Protein: 6–8 g
Carbs: 28–35 g
Fat: 14–18 g
Fiber: 4–5 g
Sugar: 14–18 g
Sodium: depends on cheese and added salt
Conclusion
This caramelized butternut squash with Brie, toasted pecans, and hot honey brings together a mix of flavors and textures that feel both rustic and elegant. The sweetness of the squash pairs beautifully with the creamy Brie, while pecans add crunch and the warm honey ties everything together with a little heat. It’s simple to prepare, easy to customize, and fits into both everyday meals and special gatherings. Serve it warm and enjoy how each ingredient compliments the others in a smooth, balanced way.