Preheat oven to 425 degrees Fahrenheit (220 C) and line a rimmed baking sheet with parchment paper
Trim ends of acorn squash and slice into 1 inch (2.5cm) slices. In a large bowl, toss with avocado oil, salt, cumin and maple syrup until squash slices are well coated.
Roast for 25-30 minutes until they begin to turn golden, flipping squash slices after 15 minutes more even colour.
Meanwhile, in a small bowl, mix the water, maple syrup, salt and chile flakes and set aside.
In a heavy skillet, toast seeds until they become fragrant, about 2-3 minutes. Add the maple chile mixture and cook until the syrup reduces and seeds start to clump together, about 3 minutes.
Pour seed mixture out onto parchment paper and let cool completely. The seed mixture will clump more as it dries out, so be sure to make the crumble as soon as the squash is in the oven so you have time to get the best texture.
Serve squash on a serving tray, sprinkled with the chile hemp crumble.