Brussels Sprouts – trimmed and halved
Butternut Squash – Peeled, cleaned, and large dice
Oil – neutral, corn or veggie or canola
Salt and Pepper
Ground All Spice
Heat oven to 475 degrees F.
Place Sprouts on one tray and squash on another.
Lightly splash some oil on both and season with salt and pepper and sprinkle a little clove and all spice on the squash.
Mix well on both trays.
Roast in the oven until fork tender.
Remove. Toss the sprouts with a little champagne vinegar, to give some balance, and toss the sprouts and squash together. Serve.