If you’re craving a dish that perfectly balances sweet, spicy, and savory flavors with a gorgeous presentation, these Butternut Squash Rounds with Feta, Candied Pecans & Hot Chili Honey are an absolute showstopper. The tender roasted squash serves as the perfect canvas for the creamy feta and crunchy candied pecans, while the hot chili honey drizzled on top brings a delightful warmth that ties every ingredient together beautifully. This recipe truly celebrates the magic of Candied Pecans & Hot Chili Honey, turning simple ingredients into a dish that’s as exciting to serve as it is to eat.

Candied Pecans & Hot Chili Honey Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, from the sweet earthiness of butternut squash to the fiery sweet kick of the hot chili honey. These simple but essential components come together to create a dish with a vibrant palette of flavors, textures, and colors.

Butternut squash: The star vegetable, peeled and sliced into rounds for even roasting and a tender bite.
Olive oil: Adds a smooth richness and helps the squash caramelize beautifully in the oven.
Salt: Enhances every other flavor and balances the sweetness in the dish.
Black pepper: Offers a subtle heat that complements the chili flakes perfectly.
Smoked paprika: Gives the squash a warm, smoky undertone that deepens the overall taste.
Dried thyme: Adds an aromatic earthiness that pairs perfectly with the squash and feta.
Pecan halves: The base for the candied pecans, providing satisfying crunch and nutty flavor.
Honey: Used twice, once to candy the pecans and again as a base for the hot chili honey drip.
Brown sugar: Deepens the sweetness and contributes to that irresistible caramelized coating on the pecans.
Cinnamon: Offers a warm spiced note perfectly complementing the pecans.
Pinch of salt: Balances the sweet coating on the pecans.
Red chili flakes: Adjust to your preferred level of heat for that signature spicy kick in the hot chili honey.
Apple cider vinegar: Adds a subtle tang that brightens and balances the heat and sweetness of the honey.
Crumbled feta cheese: Brings creamy, salty bites that contrast beautifully with the sweet and spicy flavors.
Fresh thyme leaves: For garnish, injecting a fresh herbal note and lovely visual appeal.

How to Make Candied Pecans & Hot Chili Honey

Step 1: Roast the Butternut Squash

First things first, preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Toss those butternut squash rounds with olive oil, salt, black pepper, smoked paprika, and dried thyme, making sure every slice is nicely coated to maximize flavor. Arrange them in a single layer so they roast evenly. Pop them in the oven and roast for 25 to 30 minutes, flipping halfway through. You want the squash tender and lightly caramelized around the edges for that perfect texture contrast.

Step 2: Prepare the Candied Pecans

While the squash roasts, it’s time to make the magic happen with the candied pecans. In a small skillet over medium heat, combine your pecan halves with honey, brown sugar, cinnamon, and a pinch of salt. Keep stirring continuously for about 3 to 5 minutes. You’re looking for a glossy, caramelized coating that’ll harden into a perfectly sweet and crunchy shell once cooled. Spread the pecans out on parchment paper to cool and then roughly chop them to create that satisfying crunch in every bite.

Step 3: Make the Hot Chili Honey

Next up, the star drizzle—hot chili honey. Warm your honey gently in a small saucepan over low heat and sprinkle in the red chili flakes, making sure to adjust the quantity to your preferred heat level. Let the honey and chili merge together over 2 to 3 minutes, but don’t let it boil. Remove from heat and stir in a teaspoon of apple cider vinegar to balance that luscious sweetness with a mild tang. Let it cool slightly so the flavors have time to mingle.

Step 4: Assemble Your Dish

Now for the fun part—bringing all these fantastic elements together. Lay out your roasted butternut squash rounds on a beautiful serving platter. Crumble feta liberally over the warm slices so it melts just a little, adding creamy, salty bites to each round. Sprinkle your chopped candied pecans generously on top, then finish with a generous drizzle of your homemade hot chili honey. Garnish it all with fresh thyme leaves and a sprinkle of chili flakes if you want that extra pop of color and heat.

How to Serve Candied Pecans & Hot Chili Honey

Garnishes

Fresh thyme leaves are not just decorative; they lend a fragrant herbal brightness that elevates the dish’s complexity. A light dusting of extra chili flakes adds visual flair and an inviting hint of heat for spice lovers. These simple garnishes make the dish feel thoughtfully crafted and irresistibly vibrant.

Side Dishes

This dish makes an excellent centerpiece on a holiday or dinner table but pairs beautifully with other comforting staples. Think roasted Brussels sprouts with balsamic glaze, creamy whipped potatoes, or even a mixed greens salad with a tangy vinaigrette to balance the richness. The Candied Pecans & Hot Chili Honey add texture and flavor contrast to more mellow sides.

Creative Ways to Present

For entertaining, serve the butternut squash rounds on a rustic wooden board with small bowls of extra candied pecans, feta, and hot chili honey alongside, allowing guests to customize their bites. Alternatively, turn this into an elegant appetizer by skewering the squash rounds with pecans and feta cubes and drizzling the chili honey just before serving—delightfully portable and sure to wow.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be tough because this dish disappears quickly), store them in an airtight container in the refrigerator for up to 3 days. Keep the hot chili honey separate if you want to preserve its fresh, drizzle-able consistency.

Freezing

Freezing roasted butternut squash rounds is possible but not ideal due to texture changes; the squash can become mushy when thawed. Candied pecans, however, freeze very well in an airtight bag or container, maintaining their crunch when thawed. The hot chili honey is best kept fresh and made in small batches.

Reheating

Gently reheat butternut squash rounds in a warm oven (around 300°F/150°C) to revive their caramelized edges without drying them out. Avoid microwave reheating to preserve texture. Drizzle cold or slightly warmed hot chili honey just before serving to maintain its perfect consistency.

FAQs

Can I use other nuts instead of pecans for the candied pecans?

Absolutely! Walnuts or almonds would work beautifully, offering their own unique crunch and flavor profiles. Just adjust the cooking time slightly as different nuts caramelize differently.

How spicy is the hot chili honey? Can I make it milder?

The heat level is totally customizable by adjusting the amount of red chili flakes you add. For a milder version, use less chili flakes or opt for a sweeter chili variety. Start small and taste as you go.

Is this dish vegan-friendly?

The recipe as written includes feta cheese and honey, which are not vegan. You can use plant-based feta alternatives and swap honey with maple syrup or agave nectar for a vegan twist, though the flavor profile will shift slightly.

Can I prepare any components in advance to save time?

Yes! You can make the candied pecans and hot chili honey a day or two ahead and store them separately. Roast the butternut squash the day of serving for the freshest flavors and best texture.

What’s the best way to peel and slice butternut squash?

A sturdy vegetable peeler works well for peeling, and a sharp chef’s knife is essential for safe, even slicing. Cutting the squash into uniform ½-inch rounds ensures even roasting and consistent texture.

Final Thoughts

There’s something truly special about this dish that makes it a crowd-pleaser every time. The interplay between the sweet, crunchy candied pecans, the spicy-sweet hot chili honey, creamy feta, and tender roasted butternut squash creates a symphony of flavors that feels both sophisticated and comforting. I wholeheartedly encourage you to try making these Butternut Squash Rounds with Feta, Candied Pecans & Hot Chili Honey soon—you’ll wonder how this brilliant combination wasn’t part of your repertoire all along.