In a large bowl, toss the butternut squash, cauliflower, 1 Tbsp melted butter, 1 Tsp cinnamon, 1/2 Tsp sea salt, and 1/2 Tsp black pepper until well coated.

Spread the vegetables in a single layer on the prepared baking sheets and roast for 30-35 minutes, stirring halfway through, until tender and golden.

While vegetables roast, pulse 1/2 Cup pecans in a food processor until powdered. Chop the remaining 1 1/2 Cups pecans and combine both in a bowl.

Add 1/4 Cup Allulose, 1 Tsp cinnamon, 1/8 Tsp sea salt, and 2 Tbsp melted butter to the pecans. Stir until the mixture is crumbly.

Once vegetables are done, puree them until smooth using a food processor or blender. Transfer the puree to a casserole dish, mix in the remaining melted butter and 1 Tbsp Allulose, then top with the pecan crumble. Bake for an additional 20 minutes until the top is golden.