Preheat oven to 400 degrees F. Line a large baking sheet with parchment. Peel and cut the carrots into 1-inch pieces. On prepared pan, toss the butternut squash and carrots with the oil. Season with salt. Roast 40-45 minutes, until very tender, stirring once. Let cool slightly.

Meanwhile, in a medium bowl, combine the pecans, coconut chips and sunflower seeds.

Carefully transfer roasted vegetables to a blender or a large bowl if using an immersion blender. Add the coconut milk, maple syrup and pumpkin pie spice. Puree until smooth. Season with salt to taste.

Transfer butternut squash mixture to a 2.5-qt greased baking dish. Top evenly with pecan mixture. Bake 8-10 minutes, until top is browned.