Preheat oven to 180 degrees Celsius. Line a baking sheet with non stick baking paper and set aside.
In a large mixing bowl combine Butternut Squash, Brussels Sprouts, 1 tbsp Olive Oil and 1 tbsp Maple Syrup. Season liberally with salt and pepper and toss to coat.
Spread evenly on the prepared baking sheet and bake in the oven for 25-30 minutes or until the edges are brown and the veggies are tender.
Remove tray from oven and toss in halved Pecans along with the remainder 1 tbsp Maple Syrup. Toss gently to disperse and serve warm.