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Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Servings: 6 Preheat the oven to 400℉. Line two baking sheets with parchment paper.
Ingredients
- 12 oz Butternut Squash, cut into 1/2" cubes
- 12 oz Acorn Squash, cut into 1/2" cubes
- 12 oz Brussels Sprouts, ends trimmed and halved from top to bottom
- 4 Tbsp Olive Oil, divided
- 1 tsp Cinnamon
- 9 Tbsp Maple Syrup, divided
- ¼ tsp Salt, to taste
- ½ cup Raw Pecan Halves
- ½ cup Cranberries
- 2 Tbsp Feta Crumbles, for topping
- 1 tsp Thyme, for topping, to taste
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