Butternut Squash Purée with Pecans

3 butternut or acorn squash
3 eggs, lightly beaten
1/4 teaspoon nutmeg (freshly grated is best)
salt and pepper
2 tablespoons butter
3/4 cup toasted pecans, chopped

Cut the squash in half, remove seeds and set cut side down in a buttered baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour.

Scoop out into a food processor and blend until smooth. Add eggs and nutmeg and season to taste with salt and pepper

Transfer purée to an ovenproof serving dish. Melt the butter and pour over the top. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes unitl hot.