Pecan Honey Butternut Squash

To go with our codfish supper, it is the perfect time of year to cook some squash as well. This is some fresh butternut squash, homegrown by my aunt, who was kind enough to give us some. I wanted to do a little something different with the squash, instead of simply cooking it. I also often cook squash in the microwave, as I find it takes too long to bake in the oven, and will become more tender in the microwave. Here is what I did:
Cut the squash in half and scoop out seeds.
Place cut side down in a microwaveable dish and pierce all over with a fork.
Cover and microwave on HIGH (100%) power for 20 minutes, or until tender.
Scoop the flesh out from the skin and place in a small casserole dish. This can be cubed for firmer squash, or mashed for more tender squashed, or simply scooped out as is. 
Cover dish and place in a warm oven to keep warm.
Melt a little (1-2 Tablespoons) butter or margarine in the microwave.
Add a handful or two (1/4-1/3 cup) of chopped pecans. Microwave for a minute or so until pecans are toasted and butter is absorbed. 
Stir in 1-2 Tablespoons honey.
Add a dash of nutmeg, ginger, or allspice.
Sprinkle over squash. Bake a little longer if you want, to heat it through and make the squash more tender, or serve immediately!

Pecans may be toasted in the oven or in a frying pan for a deeper flavor if you prefer, but the microwave is much quicker. 
Any leftovers are great reheated!