These roasted butternut squash brie bites make an elegant starter or delicious appetizer for any occasion. Tender roasted butternut, creamy melted brie cheese, crunchy walnuts and a drizzle of honey or cranberry jam make each bite irresistible. Serve these sweet roasted butternut rounds at any dinner party and they will be a guaranteed hit.
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Why you’ll love this recipe
If you like to serve an appetizer or starter that looks elegant, tastes delicious and is easy to make, then these butternut brie bites are perfect. It’s a typical fall and winter appetizer when butternut squash is in season, but with this vegetable nowadays being available year-round, you can perfectly serve these bites as cold finger food during a summer outdoor party.
Here’s what else I love about this recipe:
- Quick and easy: Minimal prep, the oven does most of the work.
- Elegant presentation: One or two rounds per plate with garnish depending on the size or bite-size for entertaining.
- Make ahead friendly: These bites can be roasted in advance and served warm or cold.
- Customisable: Swap the brie for camembert or any other soft cheese, or swap the herbs and toppings to suit your preferred taste.
Butternut brie bites ingredients
- Butternut squash: The neck of the butternut squash works best for even rounds. Look for a larger butternut for larger rounds or a smaller butternut squash neck for smaller bites. Leave the skin on for extra texture and nutrients, or peel it off if you prefer.
- Brie cheese: The brie melts beautifully in the oven and pairs great with the roasted squash. No need to remove the rind. You can substitute Camembert if you’d like a stronger flavor.
- Nuts: I use walnuts as they add a crunchy, slightly earthy contrast to the creamy cheese and sweet squash. You can roast some with the squash and sprinkle extra on top for added texture and flavor. Pecans, pistachios or cashews will work fine as well.
- Olive oil: Brush each butternut round with seasoned extra virgin olive oil to help the squash caramelize and stay tender while roasting.
- Seasoning: Season the olive oil with salt, freshly ground pepper and dried or fresh thyme. For extra flavor, place a small sprig of fresh thyme or rosemary on each squash round before roasting.
- Garnish: A drizzle of honey or maple syrup for extra sweetness, or serve with cranberry jam for a tart contrast. Sprinkle finely chopped walnuts for extra crunch and nuttiness.
How to make roasted butternut squash with brie
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
These Brie bites are quick to assemble in just a few steps with the oven handling the rest, making them effortless and delicious:
- Preheat the oven: Start by preheating the oven to 400°F (200°C) and lining a baking sheet or baking tray with parchment paper.
- Prepare the butternut squash: Wash the butternut squash, then slice the neck into ½ inch rounds (1.25 cm). You can cut them thicker or thinner depending on your preference; just adjust the roasting time accordingly. Peeling is optional. The skin is thin and becomes tender when roasted, so you can leave it on for extra texture and nutrients. It will also hold the roasted squash together when serving as finger food.
- Arrange and season the squash: Place the squash rounds in a single layer on the baking sheet. In a small bowl, mix together the olive oil, salt, pepper and thyme, then brush the mixture over the top of each squash round.
- Add toppings: Slice the brie and place a piece on top of each squash round. Sprinkle with chopped walnuts then add a small sprig of fresh thyme on each for garnish.
- Roast the bites: Place the baking tray in the preheated oven. Roast for 20-25 minutes or until the squash is tender and the brie is melted.
- Garnish and serve: When finished, optionally drizzle with honey, or serve with cranberry jam for a sweeter touch. Sprinkle with finely chopped walnuts for some extra crunch.
How to store
Even though these roasted butternut squash brie bites are best served fresh from the oven, they can be made in advance and served later.
After roasting, let them cool to room temperature then store in the fridge in an airtight container for up to 3 days. Reheat gently in the oven at a low temperature or briefly in the microwave until warm. They can also be served cold as an appetizer or starter.
How to serve
As an appetizer: Use a smaller butternut squash to make bite-sized rounds, perfect for finger food. Leaving the peel on helps the rounds hold their shape when eaten by hand. Serve alongside other small appetizers for a party platter, like mini peppers with cream cheese, stuffed piquanté peppers, marinated mozzarella balls or ham and cheese pinwheels.
As a starter: Use a larger butternut squash to make bigger rounds. Serve one or two rounds per plate and garnish with toppings like chopped nuts, fresh herbs, honey or cranberry jam to create an elegant and festive presentation.
More appetizer recipes to try
- 16 x festive appetizers for the holidays
- Anchovy bruschetta with cottage cheese
- Curried sausage rolls
- Crispy leek bites
- Tuna salad pinwheels
Roasted Butternut Squash Brie Bites
Ingredients
- 1 medium butternut squash
- 3 ounces (85 grams) brie cheese sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon thyme dried or fresh
- ¼ cup (30 grams) walnuts roughly chopped
Garnish (optional)
- walnuts chopped
- cranberry jam
- honey
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and cut the neck of the butternut squash into ½ inch (1.2 cm) slices. You can leave the skin on or peel it, depending on your preference. Place the butternut squash rounds on the baking sheet.
- In a small mixing bowl, combine the olive oil, salt, pepper and thyme. Brush over the butternut rounds.
- Top each butternut squash round with a slice of brie, chopped walnuts and a sprig of thyme.
- Place in the oven and roast for 20-25 minutes or until the squash is tender and the cheese melted.
- Serve warm with a sprinkle of walnuts, a drizzle of honey or cranberry jam.
Notes
- Butternut squash: No need to peel. Only peel if you prefer.
- Brie: No need to remove the rind. Replace with camembert or goat cheese if preferred.
- To store: Let the bites cool to room temperature and store in the fridge for up to 3 days in an airtight container.
- To reheat: Place in the oven on low temperature until completely warm or reheat in the microwave.
- To serve: These bites are best enjoyed straight from the oven but can also be served cold.
