Ingredients: 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 Butter Premium Extra Virgin Olive Oil 2 Tablespoons Vermont Maple Dark 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 brussels 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.
