Preheat oven to 375°F.
Spoon into each half of the squash: 1 teaspoon butter and 1 teaspoon brown sugar.
Bake for 45 minutes.
While acorn squash is baking, melt the remaining butter in a pan at medium heat.
Once melted, mix in the rest of the brown sugar.
Add a dash of cinnamon and nutmeg and ½ cup pecan halves.
Stir until the pecan halves are coated and shut off stove.
With 5 minutes left on the baking time, remove the acorn squash and distribute the coated pecans amongst the halves.
Return to oven and bake for the remaining 5 minutes.