• Preheat oven to 450ºF.
• Peel and chop 2 butternut squash into 1” cubes.
• Chop 3 red onions into 1” pieces.
• Mix onions and squash with ¼ cup oil and spread in a roasting pan with sides that has been prepared with non-stick cooking spray.
• Sprinkle ⅓ cup brown sugar evenly across vegetables, then grind ¼ teaspoon freshly ground nutmeg evenly over the vegetables.
• Mix gently with hands to distribute the brown sugar and nutmeg among the vegetables.
• Bake for 35-45 minutes, gently stirring a couple of times during baking.
• While squash is baking, prepare candied pecans as directed below.
• When squash is turning brown on the edges and there is no longer any liquid in the pan, remove the vegetables from the oven.
• Gently stir one-half to two-thirds (depending on how much you want to reserve for topping based on the size and shape of your serving dish) of the pecans into the squash, then place into a serving bowl. Sprinkle the remaining pecans on top of the squash and serve immediately.

Candied Pecans

• While vegetables are baking, prepare the pecans by melting 2½ teaspoons butter in a small fry pan.
• Add ¾ cup pecan pieces and toss to coat, then add 1½ teaspoons brown sugar.
• Cook over medium heat for about 10 minutes, stirring frequently.
• When pecans are starting to brown and the sugar starts to caramelize, turn off the heat.
• Cool.