For the rosemary and pecan crumble
Preheat the oven to 200°C, gas mark 6.
Place the butternut halves on a baking tray and drizzle with olive oil and season well with the salt and pepper.
Roast for 30-40 minutes or until golden and tender.
To make the crumble, in a medium-sized bowl, combine all the crumble ingredients together and place on a baking paper-lined baking tray.
Lower the oven temperature to 180°C, gas mark 4, and place in the oven.
Bake for 10-15 minutes or until golden.
Serve the butternut topped with the crumble mixture.
Use the crumble to top roasted cauliflower or cabbage steaks!