Ingredients:

  • 2 medium delicata squash (about 1.5 lbs / 680g total), halved lengthwise and seeded
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon chopped fresh sage (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup chopped walnuts (30g)
  • 2 tablespoons grated Parmesan cheese (10g)
  • Pinch of salt
  • Pinch of ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Drizzle the squash halves with olive oil and honey. Sprinkle with sage, salt, and pepper.
  3. Place the squash cut-side up on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
  4. While the squash is roasting, melt the butter in a small saucepan over medium heat. Cook, swirling frequently, until the butter turns a nutty brown color and smells fragrant.
  5. Remove the saucepan from the heat and stir in the flour, walnuts, Parmesan cheese, salt, and nutmeg. Mix well to combine.
  6. Remove the roasted squash from the oven. Spoon the brown butter crumble evenly over the squash halves. Serve immediately.