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Candied Pecans & Hot Chili Honey Recipe

Candied Pecans & Hot Chili Honey Recipe
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★★★★★

4.7 from 18 reviews

These Butternut Squash Rounds with Feta, Candied Pecans & Hot Chili Honey combine tender roasted squash with tangy feta, sweet and crunchy pecans, and a spicy-sweet drizzle for an elegant vegetarian appetizer or side dish perfect for the holidays or special occasions.

Ingredients

Scale

For the Roasted Butternut Squash

  • 1 large butternut squash, peeled and sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme

For the Candied Pecans

  • ¾ cup pecan halves
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt

For the Hot Chili Honey

  • ¼ cup honey
  • ½–1 teaspoon red chili flakes (adjust to taste)
  • 1 teaspoon apple cider vinegar

Toppings

  • ¾ cup crumbled feta cheese
  • Fresh thyme leaves for garnish
  • Extra chili flakes (optional)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the butternut squash rounds with olive oil, salt, black pepper, smoked paprika, and dried thyme until evenly coated. Arrange the rounds in a single layer on the prepared baking sheet. Roast them for 25–30 minutes, flipping halfway through, until they are tender and lightly caramelized around the edges.
  2. Prepare the Candied Pecans: In a small skillet over medium heat, combine pecan halves, honey, brown sugar, cinnamon, and a pinch of salt. Stir continuously for 3–5 minutes until the mixture becomes glossy and the pecans are caramelized. Remove from heat and immediately transfer the pecans to a piece of parchment paper to cool and harden. Once cool, roughly chop them for easier topping.
  3. Make the Hot Chili Honey: In a small saucepan over low heat, gently warm the honey with red chili flakes for 2–3 minutes. Be careful not to let it boil. Remove from heat, then stir in apple cider vinegar. Allow the mixture to cool slightly so the flavors can infuse.
  4. Assemble: Arrange the roasted butternut squash rounds on a serving platter. Sprinkle them generously with crumbled feta cheese and top with the chopped candied pecans. Drizzle the warm hot chili honey over the squash and toppings. Garnish with fresh thyme leaves and, if desired, extra chili flakes for additional heat.
  5. Serve: Serve these butternut squash rounds warm. They make a delicious appetizer, a festive holiday side dish, or an elegant vegetarian main course.

Notes

  • Adjust the amount of chili flakes in the hot chili honey to your preferred spice level.
  • For a vegan version, substitute feta with a plant-based cheese alternative and use maple syrup instead of honey.
  • Be sure to slice the butternut squash evenly to ensure uniform roasting.
  • Leftover candied pecans can be stored in an airtight container for up to a week.
  • This dish can be prepared ahead by roasting the squash and making candied pecans and chili honey in advance, then assemble and warm before serving.

Nutrition

Keywords: Butternut Squash, Feta Cheese, Candied Pecans, Hot Chili Honey, Roasted Squash Appetizer, Vegetarian Holiday Side, Spicy Sweet

Find it online: https://maicook.com/candied-pecans-and-hot-chili-honey-recipe/