Caramelized Maple Butternut Squash Rounds with Brie, Cranberries & Pecans

Tender roasted butternut squash rounds are caramelized with maple syrup and warm spices, then topped with creamy melted Brie, tart cranberries, and crunchy toasted pecans. This beautiful sweet-and-savory dish is perfect for Thanksgiving, Christmas, fall dinners, or an elegant appetizer.

Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6
Course: Side Dish / Appetizer
Cuisine: American-inspired
Ingredients
For the Butternut Squash
1 large butternut squash, about 2½–3 lbs
2 tablespoons olive oil
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon smoked paprika, optional
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Toppings
5 oz (140 g) Brie cheese, cut into thin slices
⅓ cup dried cranberries
½ cup pecans, roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon pure maple syrup, for drizzling
1 teaspoon fresh orange zest, optional
Instructions
1. Prepare the oven

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper.

2. Prepare the butternut squash

Peel the butternut squash and trim off both ends.

Slice the squash crosswise into rounds approximately ½–¾ inch thick.

Use a small spoon or cookie cutter to remove the seeds from the center of each round.

Pat the squash dry with paper towels.

3. Make the maple seasoning

In a small bowl, whisk together:

Olive oil
Maple syrup
Cinnamon
Smoked paprika
Garlic powder
Salt
Black pepper

Brush or toss the squash rounds with the maple mixture, making sure both sides are coated.

4. Roast the squash

Arrange the squash rounds in a single layer on the prepared baking sheet.

Roast for 20 minutes.

Carefully flip each round and roast for another 8–12 minutes, until tender and caramelized around the edges.

5. Add the Brie

Remove the tray from the oven.

Place a slice of Brie on top of each squash round.

Return to the oven for 3–5 minutes, until the Brie becomes soft, creamy, and melty.

6. Toast the pecans

While the squash is roasting, place the chopped pecans in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently.

Remove immediately when fragrant.

Be careful not to burn them.

7. Assemble

Arrange the warm squash rounds on a serving platter.

Top with:

Tart dried cranberries
Toasted pecans
Fresh thyme
Orange zest, if using

Drizzle lightly with the remaining maple syrup.

Serve warm while the Brie is soft and creamy. Flavor Variations
More Savory

Add a pinch of:

Cayenne pepper
Fresh rosemary
Garlic powder
Cracked black pepper
More Sweet

Add a little extra maple syrup and orange zest.

Holiday Version

Add a pinch of cinnamon and nutmeg and garnish with fresh rosemary.

Extra Creamy

Add a small spoonful of whipped goat cheese underneath the Brie.

COMPLETE NUT INFORMATION
This recipe is NOT nut-free.

Pecans are tree nuts, so anyone with a tree-nut allergy should avoid the recipe as written.

Tree nut present:
Pecans
Other ingredients

Butternut squash, maple syrup, cranberries, Brie, olive oil, spices, and herbs are not tree nuts.

However, packaged ingredients can sometimes carry cross-contact warnings.

Nut-free version

To make this recipe completely nut-free:

Omit the pecans entirely.

Replace them with one of these crunchy options, if appropriate for the person you’re serving:

Toasted pumpkin seeds (pepitas)
Toasted sunflower seeds
Crispy roasted chickpeas
Gluten-free toasted breadcrumbs

Seeds are not tree nuts, but some people have seed allergies. Always consider the individual’s specific allergies.

Important allergy precautions

For someone with a severe tree-nut allergy:

Check the Brie label.
Check dried cranberry packaging.
Check maple syrup and spice labels where applicable.
Look for facility/cross-contact warnings.
Use clean utensils, cutting boards, pans, and serving dishes.
Do not toast the pecans in the same pan used for a nut-free version.
Gluten Information

The basic recipe is naturally gluten-free, provided your packaged ingredients are gluten-free.

For a strict gluten-free diet, check the labels on dried cranberries, Brie, seasonings, and any substitute toppings.

Dairy Information

Brie is a dairy product.

For a dairy-free version, use a suitable dairy-free cheese alternative that melts well.

Storage & Reheating
Refrigerator

Store leftovers in an airtight container for 3–4 days.

Reheating

Reheat in a 350°F (175°C) oven for approximately 8–12 minutes.

An air fryer also works well at 350°F (175°C) for about 4–6 minutes.

Avoid prolonged microwaving because the squash can become watery and the Brie may separate.

Make-Ahead

Roast the squash rounds earlier in the day.

When ready to serve, warm them, add Brie, and finish with cranberries, pecans, herbs, and maple syrup.

Q&A
Q: Can I use pre-cut butternut squash?

Yes. If using pre-cut pieces, you won’t be able to make rounds, but you can roast the cubes with the same maple seasoning and top them with Brie, cranberries, and pecans.

Q: Can I use another squash?

Yes! Acorn squash, delicata squash, or even thick sweet potato rounds can work.

Q: Can I use walnuts instead of pecans?

Yes. Walnuts are delicious here, but remember that walnuts are also tree nuts.

Q: What can I use instead of pecans?

For a nut-free version, use toasted pumpkin seeds, sunflower seeds, roasted chickpeas, or crispy breadcrumbs.

Q: Can I use fresh cranberries?

Yes, but fresh cranberries are much more tart. Roast them separately with a little maple syrup, or use cranberry sauce instead.

Q: Can I use dried cherries instead of cranberries?

Absolutely. Dried cherries make a delicious substitute.

Q: Can I use another cheese instead of Brie?

Yes! Goat cheese, Camembert, or a mild soft cheese can work beautifully.

Q: How do I know when the squash is cooked?

A fork or knife should slide easily through the thickest part of the squash. The edges should also be lightly caramelized.

Q: Why is my squash not caramelizing?

Avoid overcrowding the baking sheet. Too much moisture causes the squash to steam instead of roast.

Q: Can I make this ahead for a holiday dinner?

Yes. Roast the squash ahead of time, then reheat and add the Brie shortly before serving. Add the cranberries and toasted pecans at the very end.

Q: Can I make it vegan?

Yes. Replace Brie with a plant-based melting cheese and make sure your maple syrup and other ingredients meet your dietary requirements.

Q: Is this a good appetizer?

Absolutely! Make smaller squash rounds and serve them individually as elegant one-bite or two-bite appetizers.

Q: Can I make it less sweet?

Yes. Reduce the maple syrup and let the natural sweetness of the roasted butternut squash provide most of the sweetness.

Expert Tips
Choose a long, evenly shaped butternut squash for attractive rounds.
Cut the rounds evenly so they cook at the same rate.
Don’t overcrowd the baking sheet.
Toast the pecans separately for maximum crunch.
Add the Brie only near the end so it melts without becoming too runny.
Add cranberries and nuts after baking to preserve their texture.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.