• 1 Medium Butternut Squash Peeled, Seeded and cut into small pieces
• 1 Cup Brussel Sprouts Stemmed and sliced lengthwise
• 1/2 Cup Chopped Crispy Bacon
• 1/2 Cup Pecans
• 1/2 Cup Whole Fresh Cranberries
• Salt and Pepper
• Olive Oil

Method-

Toss the squash in olive oil and salt and pepper to taste. Bake at 375 until tender, about 30-45 minutes.

Toss brussel sprouts in olive oil and salt and pepper to taste. Bake in a separate pan for about 10 minutes. Add pecans and cranberries and toss gently. Bake for another 10 minutes.

Combine gently the squash and the brussel sprouts in a bowl. Add bacon and drizzle with olive oil. Or some maple syrup! Serve room temperature

I call this a salad, but it’s truly more of a side dish to accompany your Thanksgiving meal!