Slice the delicata squash into rings using a ring cutter to remove the center/seeds.
In a small saucepan, heat 2 cups granulated sugar to caramel, and then add the rings of squash, cooking in the caramel.
Remove from the caramel and allow to finish cooking in the oven.
Add in the butter to the caramel, melting it, and then add in the cream, 1 tbsp of the pecan oil, and the pecan tamari.
Cool and reserve the caramel.
Cook the delicata squash for an additional 5 minutes, or until cooked, and reserve.
In a separate small pot, add the pecans, cream, 1/4 cup sugar, and salt and bring to a boil before lowering to a simmer.
Allow to reduce by 1/3.
Strain the pecans, being sure to press them for excess liquid.
Allow to reduce further by 1/2 and add in the pecan oil.
Plate the squash by either dressing the caramelized squash with the pecan cream and soy caramel, or plate the rings individually with the cream and caramel pooled in the center of each ring.
Garnish with Violas (herbs like marjoram and sage work very well here too), and serve.
