As much as we love a creamy butternut squash soup, there is something so fabulous about roasting a mix of Brussels sprouts and butternut squash. If your Brussels sprouts are a decent size, cut them in half lengthwise. If you pick up a smaller size, put a small cut up thru just the base, which will keep the sprout together while you are roasting.
And the butternut squash makes these the perfect autumn vegetable - such beautiful deep colors and wonderful textures! With the flavorful bacon and bite of sweetness from the cranberries, everybody just gobbles this up!