Ingredients:

  • 2 medium acorn squash (about 1.5 lbs / 680g total), halved and seeded
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 teaspoon ground cinnamon (1.25 ml)
  • 1/4 cup cold unsalted butter (57g), cut into small cubes
  • 1/2 cup chopped pecans (50g)
  • 2 tablespoons maple syrup (30 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (optional). Halve squash lengthwise and scoop out seeds.
  2. Brush the cut sides of the squash with olive oil. Season with salt and pepper. Drizzle each half with maple syrup.
  3. Place squash cut-side up on the prepared baking sheet. Roast for 30 minutes, or until flesh is tender when pierced with a fork.
  4. While the squash roasts, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in chopped pecans and maple syrup.
  5. Remove the partially roasted squash from the oven. Evenly distribute the maple-pecan crumble mixture over the cut sides of the squash.
  6. Return the squash to the oven and roast for another 15 minutes, or until the crumble is golden brown and the squash is very tender.
  7. Let the squash cool slightly before serving.