You can use any type of winter squash for this dish, even a combination of your favorites. I peel squash with thick skin like butternut, but leave the peel on other varieties like delicata or acorn. It’s a matter of preference! This is a perfect dish for the holidays as it serves a crowd and you can make the candied pecans up to 3 days in advance.
Roasted Winter Squash with Candied Maple Pecans
4 pounds winter squash, halved and seeds removed (peeled or unpeeled)
3 tablespoons extra virgin olive oil
8 sprigs fresh thyme or sage, plus chopped leaves for serving
Freshly ground black pepper
1/4 to 1/2 cup chopped Candied Maple Pecans
Maple syrup, for serving
Preheat oven to 425 F.
Slice squash halves into 1/2-inch wedges. Toss with olive oil and thyme sprigs and season generously with salt and pepper. Place squash on a rimmed baking or half sheet pan and roast until squash is tender and golden, about 25 to 35 minutes.
Arrange squash on a serving platter and top with Candied Maple Pecans, chopped thyme or sage and a drizzle of maple syrup, if desired.