roasted brussels sprouts with butternut squash, cranberries, and pecans

Yes, I know I've posted two other ways to roast Brussels sprouts but there is yet another worth sharing! The recipe calls for butternut squash but I will likely substitute pumpkin as that is more readily available where I live. Additionally, you can use less pecans or none if desired.

ROASTED BRUSSELS SPROUTS WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS
from Julia's Album

5 Tbsp olive oil, divided
3 cups Brussels sprouts, ends trimmed and halved
1½ lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (about 4 cups)
3 Tbsp maple syrup
½ tsp cinnamon
2 cups pecans
1 cup dried cranberries

TOSS Brussels sprouts with 2 Tbsp olive oil and salt (to taste). Place, cut-side down, on a greased or lined baking sheet. Roast at 400°F degrees for 20-25 minutes, turning during the last 5-10 minutes for even browning.

COMBINE cubed butternut squash, 1 Tbsp olive oil, maple syrup, and cinnamon. Place in a single layer on a lined or greased baking sheet. Bake at 400°F degrees for 20-25 minutes, turning once, until softened. (You can bake the two vegetables on separate baking sheets at the same time in the oven, space permitting.)

MIX roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries to combine.