Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
In a bowl, combine the squash, avocado oil, salt and pepper and toss to coat. Arrange the squash on the prepared baking sheet in a single layer, cut side-down. Do not overcrowd the pan.
Roast the squash for 40 minutes, undisturbed, or until the bottom of each wedge is golden brown and the centers can easily be pierced with a fork.
Meanwhile, add the vinegar, maple syrup, olive oil, garlic and thyme to a cold, 2-quart sauce pan. Set the pan over medium-low heat and gently cook the sauce, stirring occasionally, until it has reduced in volume by 1/4, approximately 12 minutes. Discard the garlic and thyme and set the sauce aside.
Flip the squash wedges, drizzle with ¼ of the sauce and return it to the oven to allow the sauce to caramelize, 8 to 10 minutes.
Arrange the squash on a serving platter. Drizzle with the remaining sauce and season with the Aleppo pepper. Garnish with the pecans and serve immediately.