Preheat oven to 400˚F. Line two sheet pans with foil for easy cleanup. Lightly grease a 8x8-inch baking dish.
Add halved sweet potatoes to one baking sheet and the halved butternut squash (see Café Tips above) to the other. Drizzle the veggies on each pan with 2 teaspoons of olive oil and rub with your hands to coat.
Add the salt, pepper, curry powder, cinnamon, 2 tablespoons maple syrup and butter. Mash with a potato masher or an electric mixer until smooth. Taste and add more maple syrup if you like it a little sweeter.
Transfer mixture to prepared baking dish and top with 1 ½ cups of the Maple Molasses Glazed Pecans (you will have more pecans than you need, but they are great for nibbling). Bake for 20 minutes until hot. Sprinkle with finely chopped fresh rosemary. Serve and enjoy!