Maple Roasted Butternut Rounds with Brie, Cranberry & Pecan

Description

These Maple Roasted Butternut Rounds with Brie, Cranberry & Pecan are a beautiful combination of sweet, savory, creamy, and crunchy flavors. Thick butternut squash rounds are roasted until tender with deeply caramelized golden edges, then topped with creamy Brie, tart dried cranberries, toasted pecans, and a glossy maple drizzle. Fresh thyme adds an earthy finish that balances the sweetness perfectly. These colorful roasted rounds make an impressive fall or holiday appetizer, Thanksgiving side dish, or elegant addition to a Christmas dinner spread. Despite their beautiful presentation, they require only simple ingredients and are surprisingly easy to prepare.

Ingredients For the Butternut Squash

• 1 large butternut squash, preferably with a long thick neck
• 2 tbsp extra-virgin olive oil
• 2 tbsp pure maple syrup
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp smoked paprika, optional

For the Topping

• 6 oz Brie cheese, cut into small pieces
• ½ cup dried cranberries
• ½ cup pecan halves or roughly chopped pecans
• 1½ tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• Pinch of flaky sea salt

Optional Finishing Touches

• Extra fresh thyme
• Freshly cracked black pepper
• Additional maple syrup or honey
• Pinch of red pepper flakes for sweet heat

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
3. Peel the butternut squash carefully using a sharp vegetable peeler.
4. For evenly shaped rounds, use primarily the long neck portion of the squash. Save the bulb portion for soup or another recipe.
5. Slice the squash crosswise into approximately ½-inch-thick rounds.
6. Try to keep the slices similar in thickness so they roast evenly.
7. Place the squash rounds in a large mixing bowl.
8. Drizzle with olive oil and 2 tablespoons maple syrup.
9. Sprinkle with cinnamon, salt, black pepper, and optional smoked paprika.
10. Gently toss until both sides of every squash round are evenly coated.
11. Arrange the rounds on the prepared baking sheet in a single layer.
12. Leave a little space between the pieces so they roast rather than steam.
13. Place the baking sheet in the preheated oven.
14. Roast for approximately 15 minutes.
15. Remove the baking sheet and carefully flip each squash round.
16. Return to the oven and roast for another 10–15 minutes.
17. The squash should be fork-tender with caramelized golden-brown edges.
18. While the squash roasts, place the pecans in a dry skillet over medium-low heat.
19. Toast them for approximately 3–4 minutes, stirring frequently until fragrant.
20. Remove the pecans immediately from the skillet to prevent burning.
21. Cut the Brie into small slices or chunks. You can leave the rind on because it is edible and helps the cheese hold its shape.
22. Once the squash is tender, remove the baking sheet from the oven.
23. Place a piece of Brie on the center of each roasted squash round.
24. Sprinkle dried cranberries and toasted pecans over and around the Brie.
25. Return the baking sheet to the oven.
26. Bake for another 3–5 minutes, just until the Brie becomes warm, soft, and slightly melted.
27. Watch carefully because Brie melts quickly.
28. Remove the tray from the oven.
29. Drizzle approximately 1½ tablespoons of maple syrup over the warm rounds.
30. Sprinkle fresh thyme leaves over the top.
31. Finish with a small pinch of flaky sea salt and freshly cracked black pepper.
32. For sweet heat, add a tiny pinch of crushed red pepper flakes.
33. Allow the rounds to cool for approximately 3–5 minutes before transferring them to a serving platter.
34. Serve warm while the Brie is creamy and soft.

Tips

• Choose a squash with a long, thick neck to get larger, evenly shaped rounds.
• Keep the slices around ½ inch thick. Very thin pieces can become overly soft before caramelizing.
• Don’t overcrowd the baking sheet because space allows the edges to brown properly.
• Pure maple syrup gives the best flavor; pancake syrup will taste noticeably different.
• Toasting the pecans intensifies their nutty flavor and gives the dish better crunch.
• Add the Brie only near the end because it requires just a few minutes to soften.
• For prettier presentation, reserve some cranberries, pecans, and thyme to sprinkle on after baking.
• Goat cheese can replace Brie if you prefer a tangier flavor.

Notes

These maple butternut rounds are particularly good for Thanksgiving, Christmas, Friendsgiving, fall gatherings, and holiday parties. They work as either a plated side dish or individual appetizers. The combination of maple, cranberry, pecan, and Brie pairs especially well with roasted chicken or turkey. You can roast the squash earlier in the day and refrigerate it, then add the toppings and finish it in the oven shortly before serving.

Q&A

Can I prepare these ahead of time?
Yes. Roast the squash rounds ahead, refrigerate them, and add the Brie, cranberries, and pecans shortly before reheating and serving.
Can I use sweet potatoes instead?
Yes. Thick sweet potato rounds make an excellent substitute, although cooking time may vary.
Do I need to remove the rind from Brie?
No. Brie rind is edible. You can remove it if you prefer an especially creamy topping.
Can I use fresh cranberries?
Dried cranberries work better because they’re sweeter and have a chewy texture. Fresh cranberries are considerably more tart.
What can replace pecans?
Walnuts, pistachios, almonds, or pumpkin seeds are all delicious alternatives.
Can I make this without cheese?
Yes. Simply leave out the Brie or use your preferred dairy-free cheese alternative.

Servings

Makes approximately 8–10 rounds, serving 4–6 people

Nutrition (Approx. Per Serving)

• Calories: 275
• Protein: 7g
• Carbohydrates: 34g
• Fat: 14g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 15g
• Sodium: 290mg
• Potassium: 610mg
  Nutritional values are estimates and may vary depending on squash size, Brie, maple syrup, pecans, and serving size.