Roasted Brussels Sprout and Butternut Squash with Pecans, Bacon, and Maple Glaze

1. Preheat oven to 400. Cube butternut squash and cut brussels sprouts in half. Mix in a bowl with olive oil and S&P. 2. Bake for 25- 30 mins. Flip half way. 3. Cook bacon on stovetop over medium heat until crispy. Chop bacon into tiny pieces. 4. Add 2 tbsp water to a pan over medium light heat, add brown sugar, maple syrup and cinnamon. Let simmer for 5 mins stirring occasionally then remove from heat and let sit in pan until cool. 5. Remove vegetables and let cool. Add pecans, bacon and cranberries to sheet. Mix and then add to bowl. 6. Top with goat cheese. Enjoy!