Ingredients:

  • 2 medium acorn squash (about 680g total), halved and seeded
  • 2 tablespoons olive oil (30ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/4 cup pure maple syrup (60ml)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1/4 teaspoon ground cinnamon (1g)
  • Pinch of ground nutmeg
  • 1/2 cup pecans, roughly chopped (50g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 tablespoons packed light brown sugar (25g)
  • 2 tablespoons unsalted butter, cold and cubed (30g)
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the acorn squash and remove seeds. Brush the cut sides with olive oil and season with salt and pepper.
  2. Place squash cut-side up on a baking sheet lined with parchment paper (if using). Roast for 30 minutes, or until the flesh is tender.
  3. While the squash roasts, whisk together maple syrup, melted butter, apple cider vinegar, cinnamon, and nutmeg in a small bowl.
  4. In a medium bowl, combine chopped pecans, flour, brown sugar, salt, and cold cubed butter. Use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Remove squash from the oven. Brush the cut sides with the maple glaze. Sprinkle generously with the pecan crumble.
  6. Return the squash to the oven and roast for another 15 minutes, or until the crumble is golden brown and the squash is cooked through.
  7. Let the squash cool slightly before serving.