MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Butternut Squash With Brussels Sprouts
Categories: Squash, Vegetables
     Yield: 6 Servings

     1 lb Butternut squash; peeled,
          - cubed 1/2"
     1 lb Brussels sprouts; ends cut
          - off and halved
     4 sl Thick-cut bacon; diced
     2 tb Olive oil
   1/2 ts Dried thyme
   1/2 ts Dried rosemary
          Salt; to taste
          Black pepper; fresh ground,
          - to taste
   1/2 c  Pecan halves (optional)
     3 tb Maple syrup
     1 tb Balsamic vinegar
     2 tb Olive oil

 Preparation time: 15 minutes
 Cooking time: 35 minutes

 A perfect side dish for your Holiday meals featuring Roasted Butternut
 Squash with Brussels Sprouts coated with a delicious maple glaze.

 Meanwhile, Prepare The Maple Glaze:

 In a small saucepan, whisk together the maple syrup, balsamic vinegar,
 olive oil, salt, and pepper. Set the saucepan over medium heat and
 bring to a simmer; stirring often, simmer for 3 to 4 minutes or until
 reduced and syrupy.

 Take the veggies out of the oven and brush them with the prepared
 glaze.

 Arrange on a large plate or bowl and serve.

 Preheat the oven to 425?F. Line a large baking sheet with foil and
 set aside.

 In a large mixing bowl, combine diced butternut squash, brussels
 sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix
 until thoroughly incorporated.

 Transfer the veggies to the baking sheet and roast for 30 to 35
 minutes, stirring around halfway through cooking.

 In the last 7 minutes, add the pecans, if using.

 Recipe by Katerina Petrovska

 Recipe FROM:
 <https://diethood.com/roasted-butternut-squash-brussels-sprouts/>

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