Recipe by Local Roots Recipe Contributor Susan Streit Sherman, @cratecooking.
4 pounds winter squash, halved and seeds removed (peeled or unpeeled depending on your preference)
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
1. Preheat oven to 425 F.
2. 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.
3. Arrange squash on a serving platter and top with Candied Maple Pecans, chopped thyme or sage and a drizzle of maple syrup, if desired.