Roasted Butternut Squash with Brussels sprouts, and Pecans

I love the combinations of these ingredients, It probably can get more delicious with more ingredients but I just  really couldn't wait to try this.

Especially that I don't really eat Brussels sprout that much.

If you don't like Brussels sprouts you will like it cooked this way. I promise!

This is a perfect side dish for holidays or just regular meal.

The original recipe has dried cranberries next time I'll give that a try.

Roasted Butternut Squash with Brussels sprouts, and Pecans 

Ingredients:

• 1 and 1/2 lb Butternut squash (peeled, seeded and cubed into 1-inch cubes)
• 3 Cups Brussels sprouts (ends trimmed)
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1/2 tsp. ground cinnamon
• salt and pepper to taste
• 2 cups pecans 

Directions: 

• Preheat oven to 400 F
• Lightly greased a baking sheet with olive oil 
• In a medium bowl combine Brussels sprouts, Butternut squash, olive oil, maple syrup, ground cinnamon and salt and pepper to taste.Toss to combine 
• Bake for 20-25 minutes, turning once halfway through baking, until softened ( you can bake this separately but I baked mine together.) 
• When it's done baking add the pecans and mix it to combine ( You can add some more maple syrup if desired.) 

Enjoy!

xo