Preheat oven to 180°C/350°F. Toss squash in the 1 tbsp oil, place in a roasting tin and roast for 34-45 minutes until soft and beginning to brown. Leave to cool.
Grease and line a 23cm square baking tin with baking parchment.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips, chopped pecans and sugar and stir to combine.
Throughly mash the pumpkin then whisk it together with the oil, maple syrup, vanilla and milk (I do all this in my blender to get a really smooth liquid)
Mix the pumpkin liquid into the dry ingredients, stirring well to combine. Pour the resulting thick batter into the prepared baking tin and bake in the preheated oven for about 30 minutes until just done.
Cool in the tin then slice into 24 pieces and top each with a whole pecan nut.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.