Ingredients:

  • 2 medium delicata squash (approximately 1.5 lbs / 680g total), halved lengthwise, seeded, and cut into ½-inch (1.25cm) thick half-moons
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon honey (15ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon dried sage (5ml), or 1 tablespoon fresh sage, finely chopped
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • ¼ cup pecan halves (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, if desired.
  2. Halve squash lengthwise and scoop out the seeds. Slice into ½-inch (1.25cm) thick half-moons.
  3. In a small bowl, whisk together olive oil, honey, apple cider vinegar, sage, salt, and pepper.
  4. Place squash on the prepared baking sheet. Drizzle with the honey glaze and toss to coat evenly. Arrange in a single layer.
  5. Roast the squash for 25 minutes, turning halfway through, until tender and lightly browned.
  6. Spread pecans on the tray with the squash and roast for the final 5 minutes, until pecans are fragrant and lightly toasted. (Watch them carefully to prevent burning!)
  7. Remove from oven and serve immediately. Enjoy this delicious roast delicata squash.