In a large saute pan, heat 1 1/2 tbsp. olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1 tsp. salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side, about 5 min.
Stir and spread the pieces out again and let cook without stirring so more sides brown. Cover, and cook about 6 min., until the squash is soft, but holds its shape. Once done, remove from heat and pour into a bowl.
Heat remaining 1 1/2 tbsp. olive oil over medium-high heat using the same pan. When it's very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1 tsp. salt. Turn the heat to medium, and sear on one side until nicely browned, about 5 min.
Turn the brussels sprouts and cook on the other side until nicely browned and tender, about 5 min. Some of the leaves can be charred dark brown or black.
Turn heat down to low and add the squash back to the pan, along with the pecans. Mix all glaze ingredients together, and stir into vegetables, coating and warming through.
Transfer to platter and serve!
