Butternut Squash Pecan Baked Brie

Directions

1. For Butternut Squash Spread: In a large pot on medium heat, boil cubed butternut squash until soft and tender. Remove from heat, transfer to bowl to puree.
2. Once butternut squash is pureed, add all ingredients to a saucepan and bring to a boil over medium-high heat, stirring constantly.
3. Reduce heat to medium-low; simmer 10-15 minutes, stirring, until mixture is soft and smooth.

*For a thicker consistency, continue heating and stirring over medium-low heat for an additional 10- 15 minutes.

4. For Puff Pastry: Thaw puff pastry dough, sprinkle flour on surface. Roll gently to smooth out seams.
5. Place Brie for size placement in centre, remove and set aside, then add pecans in centre of dough, top with butternut squash spread, then place brie on top.
6. Wrap dough around the cheese and pinch seams to seal with water.
7. Arrange 4 long pieces of butcher twine in a cross pattern forming 8 sections equally.
8. Gently place seam-side down in middle of butcher twine. Gently lift strings up and over top of brie, tie them leaving a crease, trim ends of long pieces.
9. Place on baking sheet lined with parchment paper.
10. Whisk egg and water and use a pastry brush to brush both sides completely.
11. Bake at 400 degrees for 25 minutes or until golden brown.
12. Remove from oven, remove butcher twine, and decorate with a cinnamon stick and basil leaves in centre. Ready to Serve.

What You Need