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butternut squash with a pecan brioche crust

(1 rating)
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 rating)
yield 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
    honey
  • 3/4 tsp
    cinnamon
  • 1/4 tsp
    allspice
  • FOR TOPPING
  • 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.
    2
    Cut the butternut squash in half and remove seeds.
  • Butternut squash scored with a knife.
    3
    Score the squash and put on a parchment paper lined baking sheet.
  • Butternut squash sprinkled with salt and pepper.
    4
    Sprinkle each half of squash with a couple of pinches of kosher salt and pepper.
  • Mixing together honey, spices and melted butter.
    5
    Mix the melted butter with the honey, cinnamon, and allspice to make a sauce.
  • Brushing honey butter onto the butternut squash.
    6
    Brush halves with honey butter sauce. (Wipe up any drips from the parchment paper.) 
  • Brushing the butternut squash with remaining butter.
    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.
  • Checking to see if the butternut squash is tender.
    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.
  • Melted butter and cinnamon sugar in a small bowl.
    9
    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.
    10
    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.
    11
    Spread the mixture over the cooked halves of butternut squash covering the top and filling the cavity.
  • Baking until brioche is just toasted.
    12
    Bake for 5 to 10 minutes, just till the brioche is toasted.
  • Drizzling remaining sauce over butternut squash.
    13
    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.
    14
    Slice and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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