Ingredients:

  • 2 medium acorn squash (about 1.5 lbs / 680g total)
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ⅓ cup all-purpose flour (40g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small cubes (45g)
  • ½ cup coarsely chopped pecans (50g)
  • 2 tablespoons maple syrup (30ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Cut the acorn squash in half lengthwise and scoop out the seeds.
  2. Drizzle the cut sides of the squash with olive oil. Sprinkle with salt, pepper, cinnamon, and nutmeg.
  3. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans and maple syrup.
  4. Divide the crumble mixture evenly among the squash halves, pressing it lightly into the flesh. Place the squash cut-side up on the prepared baking sheet.
  5. Bake for 40-45 minutes, or until the squash is tender and easily pierced with a fork, and the crumble topping is golden brown.
  6. Let the squash cool slightly before serving.