Step 1

Preheat oven to 400 degrees F.

Step 2

Score the flesh of the butternut squash in diamond shapes.

Step 3

With the cut side of the garlic clove, rub it all over the flesh of the butternut squash.

Step 4

Brush the flesh with melted butter and sprinkle with salt, pepper, nutmeg and sage.

Step 5

Roast the squash, flesh side up on a baking sheet for 40-60 minutes. Should feel tender when a fork is inserted into the flesh.

Step 6

While the squash are roasting, add the pecan pieces to a small sauté pan over medium low heat.

Step 7

Toast, stirring often until browned.

Step 8

Add the maple syrup and mix until all the pecans are coated.

Step 9

When the squash are done remove from the oven and pour the maple pecans over the squash.

Step 10

Serve warm.