Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6

Ingredients:

3 cups Brussels sprouts, ends trimmed, yellow leaves removed

1 and ½ lb. butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

5 T. olive oil

1/2 tsp. ground cinnamon

1 C. pecan halves or whole

1 C. dried cranberries

4 T. real maple syrup or honey (use more or less depending on preference)

1/2 lb. of chopped or crumbled ground sausage, bacon or prosciutto (optional)

What to do:

Preheat oven to 425 degrees.

Line two baking sheets with foil.

In a large bowl, toss the oil and cinnamon with the Brussels sprouts and butternut squash until thoroughly coated. Transfer to foil-lined baking sheets, in a single layer, without overcrowding the pieces.

Roast about 20 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 15 minutes, just to ensure that they don’t become overcooked.

In a large bowl, combine roasted Brussels sprouts, butternut squash, pecans, and cranberries, maple syrup or honey, meat if using and mix to combine.