small butternut squash, peeled and cubed
1 tbsp. olive oil
1 tbsp. honey
salt and pepper, to taste

  • toss squash with oil and honey
  • season with salt and pepper, and bake at 425°F for 15 minutes
  • let cool then remove to a bowl

2 tbsp. olive oil
1 lb. brussels sprouts, trimmed, halved, and sliced
2 shallots, minced
2 cloves garlic, minced
2 tsp. fresh rosemary (or 1 tsp. dry)
salt and pepper, to taste
1 tbsp. worcestershire sauce

  • heat oil in a dutch oven, then add vegetables, season with salt and pepper, and sauté until tender and slightly caramelized, about 8 minutes
  • add to bowl with squash

onion jam:

1 tbsp. olive oil
1 red onion, halved and sliced
1 tsp. thyme

  • wipe out skillet, heat oil, then sauté onion and thyme until onion is tender and slightly caramelized, about 10 minutes

1 1/2 tbsp. brown sugar
1 tbsp. balsamic vinegar
1/4 cup water

  • stir into onions and reduce heat
  • cook until reduced and jammy, about 15 minutes

assembly:

2 sheets of puff pastry or pie crusts 1 egg, beaten
1 whole round brie or camembert (7”)

  • line baking sheet with parchment paper and center one pie crust (rolled to 10”)
  • shape half of vegetables into a disc on top of the pie crust, leaving a 1” border
  • add cheese, onion jam, and rest of vegetables, keeping 1” border clear
  • brush the crust border with egg, then top with final crust (rolled to 12”) and press to seal
  • brush top crust with egg
  • bake at 425°F for 45 minutes, until the crust is well browned
  • rest for 30-60 minutes (the cheese will be too runny if you don’t wait long enough)

source: https://cooking.nytimes.com/recipes/1024809-baked-brie-and-caramelized-vegetable-pie

01/21/2026: made this yesterday and it was great (i made a couple of modifications like skipping mushrooms and adding some worcestershire to make up for the lost umami). i also used a smaller camembert round, which made the assembly not work as well as it should (making a mound instead of a stack). next time, i will make layers, with the brussels on the bottom, then cheese, then onion jam, and finally the squash, to make stacking work better.