Ingredients:

  • 2 medium Delicata squash (approximately 1.5 lb / 680g total)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (freshly ground, 1g)
  • Pinch of red pepper flakes (optional)
  • 1/2 cup (50g) roughly chopped pecans
  • 2 tablespoons (30g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) all-purpose flour
  • 2 tablespoons (25g) packed light brown sugar
  • 1 tablespoon (15ml) maple syrup
  • Pinch of salt (1g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Halve the delicata squash lengthwise. Scoop out and discard the seeds.
  3. Cut each half into 1/2-inch (1.25 cm) thick slices.
  4. In a large bowl, toss the squash slices with olive oil, salt, pepper, and red pepper flakes (if using).
  5. Spread the squash in a single layer on the prepared baking sheet.
  6. In a separate bowl, combine pecans, butter, flour, brown sugar, maple syrup, and salt. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Bake the squash for 20 minutes.
  8. Remove the baking sheet from the oven and sprinkle the maple-pecan crumble evenly over the squash.
  9. Return to the oven and bake for another 10 minutes, or until the squash is tender and the crumble is golden brown and fragrant.
  10. Serve the roasted delicata squash immediately.