• 1/2 medium butternut squash (roughly 3 lbs) cubed into 1/2 inch pieces
• 1/2 lb Brussels Sprouts (30 pieces, halved or quartered)
• 1 cup fresh cranberries
• 1 Tablespoon Extra Virgin Butter Oil
• 2 Tablespoons Maple Aged Balsamic Vinegar
• Ground pepper and Himalayan Sea salt to taste

Directions:

• Preheat oven to 400 degrees F.
• Prep vegetables and, if desired, slice cranberries in half.
• Mix brussel sprouts and squash with the cranberries in a large bowl.
• Drizzle oil and balsamic over mixture and season with pepper and salt. Toss well.
• Place mixture on a large baking pan or dish and place in the oven.
• Bake for a total of 35-45 minutes, depending on your oven, stirring every 10 minutes.