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butternut squash with a pecan brioche crust

★★★★★ 1
Kitchen Crew
By Kitchen Crew

This roasted butternut squash has a pecan brioche crust that elevates this side dish to a whole new level. The squash is soft, buttery, sweet and filled with warm spices. A brioche crust adds a bit of nuttiness and crunch to every bite. If you're looking to serve a sweeter side dish during the holidays, definitely add this to your menu. It could be eaten as a dessert too.

★★★★★ 1
serves 6-8
prep time 40 Min
cook time 1 Hr 10 Min
method Roast

Ingredients For butternut squash with a pecan brioche crust

  • 1
    butternut squash, 3-4 pounds
  • 2 pinch
    Kosher salt
  • 2 pinch
    black pepper
  • 4 Tbsp
    salted butter, melted
  • 1/3 c
  • 3/4 tsp
  • 1/4 tsp
  • 3 c
    brioche, torn or cut cut into small pieces
  • 1/2 c
    chopped walnuts or pecans
  • 1/2 stick
    melted butter
  • 2 tsp
    cinnamon sugar

How To Make butternut squash with a pecan brioche crust

  • 1
    Preheat oven to 425 degrees.
  • Seeds scooped out of the butternut squash.
    Cut the butternut squash in half and remove seeds.
  • Butternut squash scored with a knife.
    Score the squash and put on a parchment paper lined baking sheet.
  • Butternut squash sprinkled with salt and pepper.
    Sprinkle each half of squash with a couple of pinches of kosher salt and pepper.
  • Mixing together honey, spices and melted butter.
    Mix the melted butter with the honey, cinnamon, and allspice to make a sauce.
  • Brushing honey butter onto the butternut squash.
    Brush halves with honey butter sauce. (Wipe up any drips from the parchment paper.) 
  • Brushing the butternut squash with remaining butter.
    Place in the oven for 60 minutes. After 30 minutes, brush again with the sauce. Return to the oven for 30 minutes more. Put remaining sauce aside for later.
  • Checking to see if the butternut squash is tender.
    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.
  • Melted butter and cinnamon sugar in a small bowl.
    While the butternut squash is roasting, mix the cinnamon sugar with the melted butter in a small bowl.
  • Pecans and bread pieces in a bowl.
    In a separate large bowl, toss the bread pieces and pecans together. Add the cinnamon butter and mix.
  • Topping the roasted butternut squash with the bread mixture.
    Spread the mixture over the cooked halves of butternut squash covering the top and filling the cavity.
  • Baking until brioche is just toasted.
    Bake for 5 to 10 minutes, just till the brioche is toasted.
  • Drizzling remaining sauce over butternut squash.
    Heat the reserved honey butter spiced sauce in the microwave for 15 seconds and drizzle over the top of the crust.
  • Slicing into the roasted butternut squash.
    Slice and serve.

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