Ingredients:

  • 2 medium delicata squash (about 1.5 lbs / 680g total), halved lengthwise and seeded
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon fresh sage, finely chopped (15 ml), or 1 teaspoon dried sage (5 ml)
  • 1/4 teaspoon red pepper flakes (optional - 1.25ml)
  • 1/2 cup pecan halves (50g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Halve the squash lengthwise and scoop out the seeds.
  2. Drizzle the squash halves with olive oil, salt, and pepper. Place cut-side up on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
  3. While the squash roasts, melt the butter in a small saucepan over medium heat. Stir in the honey, sage, and red pepper flakes (if using). Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  4. Spread pecans in a dry pan. Toast until browned for 2-3 minutes while shaking frequently.
  5. Remove the squash from the oven. Brush the squash halves generously with the honey-sage glaze.
  6. For extra caramelization, broil the squash for 1-2 minutes, watching closely to prevent burning.
  7. Sprinkle the toasted pecans over the glazed squash. Serve immediately.