• Preheat the oven to 400°F (200°C).

Prepare the squash:

• Cut each butternut squash lengthwise down the center. Scoop out the seeds and peel the outer skin. Place the halves cut-side down on a baking sheet, and coat them with olive oil. Season generously with salt and black pepper.

Roast until tender:

• Roast the squash for 15–20 minutes, just until soft enough to cut into thin slices.
• Cool and slice: Allow the squash to cool slightly for easier handling. Place one squash half on the baking sheet and position chopsticks or butter knives alongside it to prevent slicing all the way through. Make thin slices about ⅛ inch apart across the width of the squash. Repeat with the other squash halves.

Season and roast again:

• Sprinkle with ground cinnamon and nutmeg. Return to the oven and roast for another 20 minutes.

Prepare the glaze:

• While the squash roasts, cook the bacon in a skillet until crispy. Reserve 2 tablespoons of the bacon grease. In a saucepan, combine the reserved bacon grease, butter, maple syrup, and pecans over medium heat. Bring the mixture to a simmer and cook for 1 minute until slightly thickened. Stir in half of the crumbled bacon and set aside to cool.

Glaze the squash:

• Remove the squash from the oven and drizzle with half of the prepared bacon-pecan glaze. Return to the oven and roast for another 20–30 minutes, or until the squash is tender and golden.

Serve:

• Carefully transfer the squash to a serving platter using spatulas. Drizzle with the remaining glaze and sprinkle with the reserved crumbled bacon. Serve warm and enjoy!