For the squash

• 1 Butternut squash 
• 1 tbsp olive oil
• 1 tsp Diamond Crystal kosher salt (use less if using table salt or another brand of kosher salt)
• ½ tsp black pepper
• 1 cup brewed Boulangerie coffee 
• ½ cup pure maple syrup 
• 2 sprigs fresh thyme
  
  

For the maple chili candied pecans

• 1 cup raw, unsalted pecans
• ¼ cup pure maple syrup
• ½ tsp red pepper

1. Make the glaze by adding brewed coffee and maple syrup to a pot and let come to a boil. Lower heat to medium and let simmer until thickened and coats the back of the spoon, around 20-25 mins. Remove from heat and let cool to room temperature.

2. Peel squash, cut squash in half and remove seeds. Drizzle with olive oil and sprinkle kosher salt and black pepper on all sides. Roast in 425°F oven, cut side down for 25 mins or until slightly tender.

3. Remove from the oven. To hasselback the squash, let cool slightly before slicing ¼ - ⅛” thick slices across the squash, making sure not to slice all the way through (you just want to make slits). 

4. Using a pastry brush, brush generously with prepared maple coffee glaze and roast for another 20-30 mins, brushing with coffee glaze every 10 mins, until the squash is soft and fork-tender.

5. Meanwhile, prepare candied maple chilli pecans by combining maple syrup and red pepper to a pan over medium heat. Add in unsalted, raw pecans and stir until the pecans are well coated. Continue stirring until the syrup caramelizes and the pecans begin to stick together.

6. Remove from heat, and transfer pecans on to a parchment lined baking sheet to cool completely. Once cooled, roughly chop and set aside.

7. Remove squash from the oven and brush with maple coffee glaze again. Garnish with fresh thyme and chopped maple chilli pecans and serve.