Roasted Butternut Squash and Brussels Sprouts

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

1 small butternut squash, peeled and cut into ½ inch cubes

1 ½ pounds Brussels sprouts, trimmed and halved from top to bottom

Olive oil

Kosher salt

Ground black pepper

4 tablespoons maple syrup - plus more for final drizzle

½ cup dried cranberries

½ cup pumpkin seeds

Directions at cookingformysoul.com

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