Name: Butternut Squash with Brussel Sprouts, Pecans, Cranberries
Ingredients: 3 cups Brussels sprouts, ends trimmed, sliced in half; 3 tablespoons olive oil, divided; 1/2 teaspoon salt; 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes; 2 tablespoons olive oil, divided; 3 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1 cup pecan halves, coarsely chopped; 1/2 cup dried cranberries; 2-4 tablespoons maple syrup (optional)

Butternut Squash with Brussel Sprouts, Pecans, Cranberries Recipe | Big Y