Preheat oven to 450°F
Peel butternut squash with a vegetable peeler. Carefully cut in half. Scoop out the seeds, discard seeds, and then cut in small cubes. Place in a large bowl.
1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
Wash Brussels sprouts, cut off the stems and peel any loose leaves off. Cut them in half, and any larger sprouts you can cut into fourths. Place in the bowl with the butternut squash.
1 lb. Brussels Sprouts, trimmed
Add olive oil, salt and pepper and toss to coat.
1/4 cup olive oil, 3/4 tsp. salt, or to taste, 1/2 tsp. black pepper, or to taste
Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded. (If there are too many Brussels and squash on a pan they can have a hard time crisping up perfectly).
Roast until dark brown and crisp underneath, ~20-25 minutes, and add dried cranberries to the baking sheet about 5 minutes before veggies are done.
1/2 cup dried cranberries
While the veggies are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together.
1 Tbsp. fresh orange juice, 1 Tbsp. Dijon, 1 Tbsp. Champagne vinegar*, 1 Tbsp. olive oil, 1 Tbsp. honey, 1 tsp. salt, black pepper, to taste
Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.
1/2 cup chopped pecans
Pour dressing over veggies and toss or serve on the side. Enjoy immediately.