Servings: 8 to 10

3 cups Brussels Sprouts 3 cups Brussels Sprouts
1 ½ lb Butternut Squash 1 ½ lb Butternut Squash
1 pound bacon 1 pound bacon
2 cups pecan halves 2 cups pecan halves
1 cup dried cranberries 1 cup dried cranberries
Maple Syrup Maple Syrup

Brussels Sprouts
3 cups Brussels Sprouts ends trimmed, yellow leaves removed - cut in ½
Place in large zip lock bag.  Pour in 3 Tablespoons olive oil and season with vegetable seasons. Zip shut and shake to cover all Sprouts.
Butternut Squash
1 ½ lb Butternut - cut in ½ and remove seeds - place skin side up on cookie sheet and bake at 350 degrees for 20 to 30 minutes - cool.  Peel and then chop the squash into cubes.
Place in large zip lock bag. Pour in 2 Tablespoons olive oil, 3 Tablespoons maple syrup, and ½ to 1 teaspoon ground cinnamon. Zip shut and shake
Put the Spouts and Squash on a foil lined baking sheet(s) and place in oven at 400 degrees for 20 to 25 minutes.
Bacon
Cook 1 pound bacon then chop.
Assembly
In a large casserole dish combine roasted sprouts, squash, bacon, pecans and cranberries - mix to combine.  Toss with 2 to 4 tablespoons of maple syrup and finish heating together in the oven 5 to 10 minutes.