Whole roasted butternut squash

Whole roasted butternut squash 2 medium butternut squash about 2 1/2 pounds each, cut in half and seeded 1 tablespoon unsalted butter melted 1 garlic clove peeled and halved 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Fresh nutmeg 1 tablespoon sage finely chopped 3 fresh thyme sprigs 1 cup pecans chopped 2 tablespoons maple syrup Preheat oven to 400 degrees F. Score the flesh of the butternut squash in diamond shapes. With the cut side of the garlic clove, rub it all over the flesh of the butternut squash. Brush the flesh with melted butter and sprinkle with salt, pepper, nutmeg and sage. 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. While the squash are roasting, add the pecan pieces to a small sauté pan over medium low heat. Toast, stirring often until browned. Add the maple syrup and mix until all the pecans are coated. When the squash are done remove from the oven and pour the maple pecans over the squash. Serve warm.