Add all crust ingredients to a food processor or blender and pulse until the texture resembles a coarse sand.
Cut squash in half and discard the seeds. Slice into small wedges.
Prepare the assembly line of dipping. Add arrowroot to one small bowl. To the second bowl, add the whisk egg. And to a third bowl, pour the blended crust mixture.
Dip a squash wedge halfway into the arrowroot, then the egg and then the nut mixture. Lay on a parchment lined baking sheet. Repeat these steps with the remaining squash. Drizzle all with olive oil and bake for 35 minutes. Flip and bake for an additional 10 minutes or until squash is fork tender and golden brown.