Step 1

Preheat the oven to 350 degrees.

Step 2

Let your butter soften to room temperature. Chop the walnuts and pecans into small pieces.

Step 3

In a small bowl, combine 4 tbsp softened butter, chopped walnuts, pecans, and Swerve brown sugar. Mix all ingredients until well combined. You might find it easier to mix with your hands. Once it’s all mixed, set aside.

Step 4

Cut the ends off of the butternut squash. Using a vegetable peeler, peel the squash starting at the top, working your way down to the bottom. After it’s all peeled, cut it into chunks.

Step 5

Place butternut squash chunks into a stockpot. Fill the pot with water, covering the squash. Turn the stove onto high and bring water to a boil.

Step 6

Let the squash boil until it’s tender and you can poke it with a fork. Once tender, place a colander in the sink and drain the squash.

Step 7

Once drained, put back into the stockpot. Add 2 tbsp of butter. Using an electric mixer, mash the butternut squash. Season with salt and pepper.

Step 8

Transfer the mashed squash to a baking dish. Sprinkle the topping over the mashed squash. You should have enough of the topping to cover the squash completely.

Step 9

Bake for about 30 minutes, or until the top is golden brown and it’s bubbling.