INGREDIENTS
1
Butternut squash, peeled, halved, seeded and cut into 1/2-inch slabs, medium
1/4 tsp
Chili flake
1
Garlic clove
1/4 cup
Pulled fresh flat leaf parsley, stems leaves
2
Scallions
1
Kosher salt and freshly cracked pepper
1/4 cup
Olive oil plus
1/2 cup
Pecans
1/2 cup
Parmesan