butternut squash with a pecan brioche crust

How To Make butternut squash with a pecan brioche crust

• Step 1
  Preheat oven to 425 degrees.
• 
  Step 2
  Cut the butternut squash in half and remove seeds.
• 
  Step 3
  Score the squash and put on a parchment paper lined baking sheet.
• 
  Step 4
  Sprinkle each half of squash with a couple of pinches of kosher salt and pepper.
• 
  Step 5
  Mix the melted butter with the honey, cinnamon, and allspice to make a sauce.
• 
  Step 6
  Brush halves with honey butter sauce. (Wipe up any drips from the parchment paper.) 
• 
  Step 7
  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.
• 
  Step 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.
• 
  Step 9
  While the butternut squash is roasting, mix the cinnamon sugar with the melted butter in a small bowl.
• 
  Step 10
  In a separate large bowl, toss the bread pieces and pecans together. Add the cinnamon butter and mix.
• 
  Step 11
  Spread the mixture over the cooked halves of butternut squash covering the top and filling the cavity.
• 
  Step 12
  Bake for 5 to 10 minutes, just till the brioche is toasted.
• 
  Step 13
  Heat the reserved honey butter spiced sauce in the microwave for 15 seconds and drizzle over the top of the crust.
• 
  Step 14
  Slice and serve.
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