Ingredients

The following ingredients have 7 Servings
  • 1 - butternut squash, 3-4 pounds
  • 2 pinch(es) Kosher salt
  • 2 pinch(es) black pepper
  • 4 tablespoon(s) salted butter, melted
  • 1/3 cup(s) honey
  • 3/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) allspice
  • FOR TOPPING
  • 3 cup(s) brioche, torn or cut cut into small pieces
  • 1/2 cup(s) chopped walnuts or pecans
  • 1/2 stick(s) melted butter
  • 2 teaspoon(s) cinnamon sugar

Instruction

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