Peel the butternut squash and cut in half. Scoop out the seeds and then cut in small cubes. In a large frying pan over medium heat, heat 3 T EVOO and place the butternut squash cubes in. Season with salt and pepper. Cook the squash until tender, about 20-30 minutes. Be sure to stir frequently.

While the squash is cooking prepare the Brussels sprouts. Wash them, cut off the stems and peel loose leaves off. Cut them in half, and larger sprouts you can cut in fourths. When the squash is done, remove from pan and set aside in a bowl. Pour remaining EVOO in pan and cook the Brussels sprouts. Flip them so they get a nice roasted look. These take less time, about 10-15 minutes.

While the Brussels are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together. Combine the Brussels sprouts and squash together and toss in walnuts and dressing. Garnish with thyme and enjoy!