Prepare your butternut squash and sweet potatoes for baking by placing each half face down onto a parchment lined baking tray and piercing the skin with a fork. Bake in a 400 degree Fahrenheit oven until tender, about 45-50 minutes. Allow to cool.

Scoop the sweet potato and butternut squash from the skins and add them to a large bowl or blender. Add the coconut oil and spices. Blend your mixture together in your blender, or with a handheld mixer or immersion blender.

Spoon the blended mixture into a 9x13 baking dish. Set aside.

Prepare your pecan topping by adding the pecans, melted coconut oil, maple syrup, and cinnamon in a small bowl. Stir to combine and top evenly over your sweet potato mixture.

Broil on high for 5-7 minutes until the pecans are golden brown.