Ingredients:

  • 1 medium delicata squash (about 1.5 lbs / 680g), halved lengthwise, seeded, and cut into ½-inch thick slices
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • ½ cup pecan halves (50g)
  • 1 tablespoon chopped fresh parsley, for garnish (optional) (5g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (optional).
  2. Toss squash slices with olive oil, salt, and pepper on the baking sheet. Arrange in a single layer. Roast for 20 minutes, flip slices, and roast for another 10-20 minutes, or until tender and lightly browned.
  3. While the squash roasts, toast the pecan halves in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned. Remove from skillet and set aside.
  4. In a small saucepan, melt the butter over medium heat. Stir in the honey and apple cider vinegar. Bring to a simmer, whisking constantly, and cook for 1-2 minutes, or until slightly thickened.
  5. Remove the roasted squash from the oven. Drizzle the honey glaze over the squash slices. Sprinkle with toasted pecans. Garnish with chopped parsley (if using). Serve immediately.