1 butternut squash, peeled and cubed
1 lb. Brussels sprout, sliced
2 tbsp. olive oil
salt, pepper, onion & garlic powder to taste
2 oz. goat cheese
1/2 c. dried cranberries
1/2 c. pumpkin seeds
Preheat oven 400 F.
Line 2 sheet pans with foil and spray with cooking spray. Put squash on one pan and Brussels sprouts on the other pan.
Drizzle with olive oil and add seasoning. Bake for 25-30 minutes. The squash might take longer to cook than Brussels sprouts.
Toss veggies with goat cheese, cranberries and pumpkin seeds and enjoy!
