Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Prepare the butternut squash by peeling off the tough outer skin, removing the seeds, and cutting the flesh into uniform 1-inch cubes.

In a large mixing bowl, whisk together the olive oil, honey, maple syrup, cinnamon, sea salt, black pepper, and nutmeg until well combined.

Add the cubed butternut squash to the bowl and toss thoroughly, ensuring every piece is coated with the honey-maple glaze.

Spread the glazed squash cubes in a single layer on the prepared baking sheet, making sure they're not overcrowded.

Roast the butternut squash for 25-30 minutes, flipping the cubes halfway through with a spatula to ensure even browning on all sides.

While the squash roasts, prepare the candied pecans by tossing them in melted butter, brown sugar, and a pinch of salt. Spread them on a separate small baking sheet.

After the squash has roasted for 25 minutes, add the pecans to the oven on their separate tray and add the grapes and blackberries directly to the squash pan. Gently toss everything together.

Return to the oven for an additional 8-10 minutes until squash is fork-tender with caramelized edges and grapes have softened slightly.

Transfer everything to a serving bowl, drizzle with any remaining glaze from the pan, and garnish with sea salt flakes and fresh thyme leaves if desired. Serve warm or at room temperature.