Prep: Preheat oven to 375 degrees F.

Roast Squash: Cut each squash into quarters and use a spoon to scoop out the strings and seeds to discard. Place the squash quarters on a large baking sheet and bake for 50-55 minutes or until very tender. 

Scoop: Let squash cool at room temperature until you are able to hold them in your hand. Use a spoon to scoop the squash meat out of the outside shell and into a large bowl.

Mix: Add butter, 1/4 cup brown sugar, unsweetened almond milk and salt to the bowl of squash. Use a potato masher or electric mixer to fully combine everything. If you feel the mixture is still a bit dry, add additional splashes of milk and combine until the desired texture is reached. Taste and add any additional brown sugar, as desired.

Bake: Place squash mixture in a 9x13 baking dish and sprinkle the top with remaining brown sugar and the chopped pecans. Cover with aluminum foil and bake at 375 degrees F for 20-30 minutes. Remove foil and continue baking for 5-10 minutes.

Serve: Let cool slightly and enjoy!