Butternut Squash with Maple Pecan Butter

2 medium butternut squash
1/2 cup (1 stick) butter, cubed
1 1/4 cups packed light brown sugar (divided)
Kosher salt to taste plus 1 teaspoon kosher salt (divided)
1/2 teaspoon white pepper
1 cup instant potato flakes
16 ounces whipped butter
1/4 cup pure maple syrup
1/4 cup chopped, toasted pecans

Halve squash, remove seeds and place cut side down on parchment-lined baking sheet. Bake at 375 degrees 35 to 40 minutes or until very tender and slightly caramelized. When cool enough to handle, peel skins and discard. Reheat squash pulp in microwave, then place in food processor fitted with steel blade. Process squash until very smooth. Add butter,1 cup brown sugar, salt to taste and white pepper. Slowly add instant potato flakes. Squash should thicken slightly. Process until all of potato flakes have completely disappeared and squash is very smooth. Transfer to serving dish and keep warm while preparing maple pecan butter.

To make maple pecan butter: In food processor fitted with steel blade, place whipped butter, remaining 1/4 cup brown sugar, maple syrup and the 1 teaspoon salt. Process until very smooth, stopping periodically to scrape down sides of processor bowl. When smooth, add pecans and pulse 3 or 4 times, just enough to incorporate pecans evenly. Serve over squash. Makes 8 to 10 servings.