Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients

• 3 cups Brussels sprouts
• 5 tbsp. olive oil, divided
• 1½ butternut squash, peeled, seeded and cubed into 1 inch cubes (4 cups uncooked)
• 3 tbsp. maple syrup
• ½ tsp. ground cinnamon
• 2 cups pecan halves, roasted
• 3 tbsp. melted butter
• 1 tsp. salt, divided
• 1 cup dried cranberries
• 2-4 tbsp. maple syrup (optional)