It definitely doesn't feel like fall outside, but that doesn't mean it can't feel like fall inside.
This vegetable recipe is good as a side or a main dish.
1 lb butternut squash
1 lb Brussels sprouts
1 TBSP maple syrup
4 TBSP olive oil
Salt and Pepper to taste
1/4 cup pecans
1/4 cup dried cranberries
Preheat the oven to 425 degrees.
Peel and cut the squash into cubes.
Cut the Brussels sprouts in half.
Mix the squash and Brussels in a bowl with salt, pepper, olive oil, and maple syrup.
Place in the oven for 25 minutes.
When finished, mix in bowl with cranberries and pecans, serve warm.