Instructions

1. Preheat the oven to 400°F/204°C. Line two baking sheets with foil (greased lightly) or parchment paper.
2. In a large bowl, toss together the cubed butternut squash, cauliflower florets, 1 tablespoon butter, salt, cinnamon, and black pepper.
3. Arrange the vegetables in a single layer on the
   lined baking sheets. Roast in the oven for 30-35
   minutes, rotating the pans halfway through until
   both are very soft and golden
4. Meanwhile, pulse 1/2 cup pecans in a food processor until a powder forms, if there are a few
   larger pieces left, that’s fine. Chop the remaining
   1 1/2 cups pecans. Place both in a small bowl.
5. Add the sweetener, cinnamon, and salt. Stir in the
   butter until the mixture is crumbly.
6. When the vegetables are done roasting, remove
   them from the oven, but don’t turn it off.
7. Puree the vegetables in a food processor or high power blender, until smooth. Transfer the puree
   into a 2-quart ceramic or glass casserole dish.
8. Stir the sweetener and remaining tablespoon of
   melted butter into the puree. Taste and adjust
   salt and pepper if desired.
9. Smooth the top with a spoon or spatula. Sprinkle
   the pecan crumble topping over the casserole.
10. Roast the casserole in the oven for about 20 minutes, until the top is golden.