Description

Roasted butternut squash topped with creamy melted brie cheese and sweet juicy pomegranate arils.

Ingredients

Scale

1 butternut squash
Extra virgin olive oil
Salt & pepper
A round of brie cheese
For topping: fresh pomegranate seeds and/or chopped pistachios, cranberry sauce and candied walnuts

Instructions

Preheat the oven to 400 F. Line a rimmed baking sheet with silicon baking mat or spray lightly with cooking spray.
Peel the butternut squash and cut the neck of the squash into 1/2-inch slices. If your squash is large, you might want to cut the rounds into halves or quarters. Save the bowl of the butternut for other uses.
Brush both sides of the squash rounds with olive oil and sprinkle with salt & pepper.
Set the squash on the prepared baking sheet and bake for about 20 minutes, until tender. While the squash is cooking, cut small wedges of brie from the round, one small wedge per bite.
Put one small brie wedge on each roasted squash bit and set back into the oven briefly to melt the cheese.
Top with fresh pomegranate seeds and (if desired) chopped pistachio. Or put a bit of cranberry sauce and a candied walnut on each slice. Serve warm or at room temperature and enjoy!

Notes

You can try sprinkling the squash with seasonings if you like. I tried garlic and sage, but decided I liked it better without the extra seasonings.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Butternut, Brie, Cheese, Pomegranate, Appetizer, Easy