Ingredients:

  • 2 medium delicata squash (about 2 pounds / 900g total), halved lengthwise, seeded, and cut into ½-inch thick slices
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1g)
  • Pinch of red pepper flakes (optional)
  • ½ cup all-purpose flour (60g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ teaspoon ground cinnamon (1g)
  • ¼ teaspoon ground nutmeg (1g)
  • ¼ cup (½ stick) cold unsalted butter, cut into small pieces (57g)
  • ½ cup chopped pecans (50g)
  • 2 tablespoons maple syrup (30ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sliced squash with olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper (if using).
  2. Roast for 20 minutes.
  3. While the squash roasts, combine flour, brown sugar, cinnamon, and nutmeg in a small bowl. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans and maple syrup.
  4. Remove the squash from the oven and sprinkle evenly with the maple-pecan crumble.
  5. Return to the oven and roast for another 10-15 minutes, or until the squash is tender and the crumble is golden brown. Monitor closely to prevent burning.
  6. Let cool slightly before serving the roasted delicata squash.