Alexa Whats for Dinner

Preheat oven to 400°F. Put 2 ounces of butter in a microwave safe bowl and microwave for 30 seconds. Place butternut squash cubes on a foil-lined baking sheet and drizzle on the melted butter. Sprinkle on a hearty amount of salt and pepper, and toss to evenly coat. Bake for 45 minutes, or until very soft and fork tender. Lower the oven temperature to 350°F. In a nonstick pan over medium-high heat, combine the remaining 4 ounces of butter with the brown sugar. Cook, stirring occasionally, until melted and boiling. Allow to thicken into a toffee-like consistency, then remove from heat. Pour almonds onto a foil lined sheet pan or plate, then pour on the toffee mixture to cover the almonds. Place into the fridge to harden. Use a sharp knife to remove the top of the brie. Place onto an oven-safe plate, then put into the oven to bake for about 5 minutes, or until softened. Remove from the oven. Pour the granulated sugar evenly over the top of the brie. Use a kitchen torch to melt and brulee the sugar until deep golden brown and caramelized. On top of the bruleed brie, place the fresh blackberries, the cooked butternut squash, and clusters of the toffee/almond mixture. Garnish with the chopped rosemary and serve with crusty bread. Serve immediately and enjoy!