Maple Roasted Brussels & Squash
5 Tbsp. olive oil, divided
1 pound Red Dog Farm brussels spouts, ends trimmed, sliced in half
1 pound Red Dog Farm butternut squash, peeled, seeded, and cubed
4 tablespoons real maple syrup, divided
Salt and pepper to taste
1 cup whole pecans
1/2 cup dried cranberries
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly coat it with olive oil, about 1-2 Tablespoons. In a large bowl combine brussels spouts, butternut squash, and 3 Tablespoons olive oil. Toss with olive oil and 1 Tablespoon maple syrup and salt and pepper.
Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center of the squash cubes are tender. Remove from oven.
Put the roasted brussels and butternut squash back into the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.