To cook the squash, in a large saucepan, heat the oil over medium-low heat. Add the shallot and cook until translucent, about 3 minutes.
Add the squash cubes, brown sugar, and nutmeg. Add chicken stock and season with salt and pepper. Bring to a boil over high heat then reduce the heat to simmer. Cover and simmer until the squash is tender, about 30 minutes.
Meanwhile, brush a 1-quart shallow baking dish with oil. Set aside. When the squash is almost tender, prepare the herb crumble topping: In a small bowl combine the chopped and whole Georgia Pecans, flour, parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.
Heat the oven to 350 F. Drain the squash and return it to the saucepan. (Reserve the cooking liquid for another use or discard.) Smash the squash with a potato masher until chunky. Taste and adjust for seasoning with salt and pepper.
Transfer the squash to the prepared baking dish. Lightly flour your hands and crumble the topping in small cherry size pieces on top of the squash. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.
Recipe/Photo By: Virginia Willis – www.virginiawillis.com