Butternut squash is delicious with its natural buttery sweetness. What would happen if you roasted it and added a crumbled crust to the top? Well, you have a fancy (but easy to make) side dish that tastes like a pie. This roasted butternut squash with a pecan brioche crust is simple enough fall side dish but impressive enough to serve at a holiday meal.
Ingredients
- 1 butternut squash, 3 to 4 pounds
- 2 pinches Kosher salt
- 2 pinches black pepper
- 4 Tbsp of melted salted butter
- 1/3 c honey
- 3/4 tsp cinnamon
- 1/4 tsp allspice
- 3 cups of brioche torn or cut into small pieces
- 1/2 cup chopped walnuts or pecans
- 1/2 stick melted butter
- 2 tsp cinnamon sugar
Instructions
1. Preheat oven to 425 degrees.
2. Cut the butternut squash in half and remove seeds.
3. Score the squash and put on a parchment paper lined baking sheet.
4. Sprinkle each half of squash with a couple of pinches of kosher salt and pepper.
5. Mix the melted butter with the honey, cinnamon, and allspice to make a sauce.
6. Brush halves with honey butter sauce. (Wipe up any drips from the parchment paper.)
7. Place in the oven for 60 minutes. After 30 minutes, brush again with the sauce. Then return to the oven for 30 minutes more. Put remaining sauce aside for later.
8. After 60 minutes, check with a fork to see if the squash is tender. If it’s not done, cook for an additional 10 to 15 minutes.
8. While the butternut squash is roasting, mix the cinnamon sugar with the melted butter in a small bowl.
9. In a separate large bowl, toss the bread pieces and pecans together. Add the cinnamon butter and mix.
10. Spread the mixture over the cooked halves of butternut squash covering the top and filling the cavity.
11. Bake for 5 to 10 minutes, just till the brioche is toasted.
12. Heat the reserved honey butter spiced sauce in the microwave for 15 seconds and drizzle over the top of the crust.
13. Slice and serve.
