Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries

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1 pound Brussels sprouts, trimmed and halved

3 cups butternut squash, cubed

1 medium shallot, sliced

1 tablespoon olive oil

Salt and pepper, to taste

½ teaspoon cinnamon

1 cup walnut halves

2 tablespoons maple syrup

½ cup dried cranberries

1 ounce goat cheese, crumbled (optional)

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