Ingredients:

  • 3 lbs Butternut Squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes
  • 5 lbs Brussels Sprouts, trimmed and halved lengthwise
  • 4 Tbsp Extra Virgin Olive Oil
  • 5 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Pure Maple Syrup
  • 2 Tbsp Balsamic Vinegar (quality)
  • 1 Tbsp Unsalted Butter, melted
  • 1/2 cup Chopped Pecans, roughly chopped
  • 1/4 cup Dried Cranberries (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Ensure the squash is cut into uniform 1-inch cubes and the Brussels sprouts are halved. Consistency is key for even cooking.
  2. In a large bowl, toss the prepared squash and sprouts with 4 Tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread the vegetables in a single layer on a rimmed baking sheet(s). Do not crowd the pan, which causes steaming. Roast for 15 minutes.
  3. While the vegetables roast, toast the 1/2 cup chopped pecans on a dry pan over medium heat for 3–5 minutes, stirring frequently, until fragrant. Set aside.
  4. Prepare the glaze: Combine the maple syrup, balsamic vinegar, and 1 Tbsp melted butter in a small saucepan. Whisk until emulsified.
  5. After the initial 15 minutes of roasting, remove the tray. The squash should be starting to soften. Drizzle half (1/4 cup) of the prepared glaze mixture over the hot vegetables. Toss gently to coat.
  6. Return the vegetables to the oven for another 15–20 minutes, or until the squash is fork-tender and the sprouts have achieved deep, dark caramelization.
  7. Remove from the oven and transfer to a serving platter. Drizzle with the remaining glaze, sprinkle immediately with the toasted pecans and dried cranberries (if using). Taste and adjust seasoning with the remaining 1/2 tsp of salt if necessary. Serve hot.