Ingredients:

  • 2 medium acorn squash (about 1.5 lbs/680g each)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 tablespoon butter, melted (14g)
  • 2 tablespoons maple syrup (30 ml)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup finely chopped pecans (30g)
  • 1/4 teaspoon ground cinnamon (0.5g)
  • 1/8 teaspoon ground nutmeg (a pinch) (0.2g)
  • 4 tablespoons cold unsalted butter, cut into small cubes (57g)
  • 1/4 teaspoon salt (1.5g)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and pepper.
  2. Place the squash cut-side down on a baking sheet lined with parchment paper (if using). Roast for 30 minutes, or until the flesh is fork-tender.
  3. While the squash roasts, make the crumble. In a mixing bowl, combine flour, brown sugar, pecans, cinnamon, nutmeg, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. After 30 minutes, flip the squash over. Brush the insides with melted butter and maple syrup. Evenly distribute the pecan crumble over the squash halves.
  6. Return the squash to the oven and roast for another 15 minutes, or until the crumble is golden brown and the squash is tender.
  7. Let the squash cool slightly before serving.