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/>
 
MMMMM