Yield: 6 servings.

1 Red Dog Farm butternut squash, cut into 1-inch cubes
1 lb Red Dog Farm Brussels sprouts, ends trimmed and halved lengthwise
2 shallots, sliced
2 Tbsp olive oil
1 tsp fresh Red Dog Farm thyme
1 tsp fresh Red Dog Farm rosemary
1/2 tsp fresh Red Dog Farm sage
Salt and pepper, to taste
2 apples, cored and chopped into 1-inch cubes (Granny Smith apples work especially well)
1/4 cup chopped pecans (or walnuts)

For the maple glaze:

3 Tbsp maple syrup
1 Tbsp Dijon mustard
1/2 tsp fresh Red Dog Farm thyme
Pinch of cinnamon

Preheat oven to 425 degrees F.

In a large bowl, toss together butternut squash, Brussels sprouts, and shallots with olive oil then add in thyme, rosemary and sage, mixing until evenly combined. Spread veggies out in an even layer on a sheet pan lined with foil or coated with nonstick spray, making sure not to overcrowd the veggies. You can also use two sheet pans if necessary.

Place sheet pan in the oven and roast for 15 minutes. Remove the pan and add chopped apples, tossing together with the veggies. Place sheet pan back in the oven and roast for an additional 15 minutes, until veggies have a nice golden color and are tender.

While the veggies roast in the oven, you can make the maple glaze. In a small saucepan over medium heat, combine maple syrup, Dijon mustard, fresh thyme and cinnamon and bring to a simmer. Reduce heat to medium-low and continuing to simmer for 5 to 6 minutes until sauce has thickened and reduced.

Transfer roasted veggies and apples to a serving dish, toss with chopped pecans and drizzle with the maple glaze. Serve and enjoy!