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Baked Brie in Yellow Squash

A fall appetizer of creamy Brie baked inside a small yellow squash with fig spread and crunchy pecans, served with crostini.
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Ingredients
  

  • 1 small yellow winter squash such as acorn squash
  • 1 small wheel Brie cheese
  • 2–3 tbsp fig spread
  • ¼ cup pecans chopped
  • olive oil
  • fresh thyme optional
  • crostini or toasted baguette slices for serving

Instructions
 

  • Preheat oven to 375°F.
  • Cut the top off the squash and scoop out the seeds, creating enough space for the Brie.
  • Brush the inside and edges with olive oil.
  • Place on a baking sheet and roast for 25–30 minutes, or until the squash begins to soften.
  • Place the Brie inside the squash, top with fig spread and chopped pecans.
  • Return to the oven for another 12–18 minutes, until the Brie is warm and gooey and the squash is fork-tender.
  • Garnish with fresh thyme and serve warm with crostini.

Notes

Tip: Scoop a little roasted squash along with the melted Brie and toppings onto your crostini for the perfect fall bite!