•1 pound butternut squash, peeled, chopped into 1-inch cubes
•1 pound Brussels sprouts, stems trimmed, sliced in half through stem
•2 tablespoons olive oil
Dijon Maple Butter Sauce
•1 tablespoon butter, melted
•1 teaspoon pure maple syrup
•2 teaspoons Dijon mustard
•2 teaspoons balsamic vinegar
•¼ teaspoon salt
•¼ teaspoon garlic powder
•1/8 teaspoon pepper
•¼ cup pecans, finely chopped
•¼ cup dried cranberries
•¼ cup feta cheese to taste (optional)
•6 slices bacon, cooked and crumbled or more to taste (optional)
•Preheat oven to 400 degrees F.
•In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
•Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
•Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
•Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
•Toss Brussels sprouts and squash with cranberries and feta and bacon if desired. Serve warm.
I use pre-cut squash to save time. I also used fresh cranberries to eliminate added sugar from the dried fruit and omitted the feta cheese.