Ingredients

cooking spray

1lbbutternut squash,peeled, seeded, and cut into ½-inch cubes

1tbspolive oil

½tspkosher salt

freshly ground black pepper

1lbBrussels sprouts,trimmed and quartered

2bacon,center cut strips, chopped

2tbsppure maple syrup

2tbspsoy sauce,reduced sodium

Preparation

Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.

In a large bowl, combine the squash, ½ tablespoon oil, salt and pepper, to taste.  Toss to coat.

In another large bowl, combine the Brussels sprouts, the remaining tablespoon of oil, salt and pepper, to taste.

Spread the vegetables in an even layer on 1 sheet pan. Top with bacon.

Roast for 20 minutes, with a spatula. Toss veggies, and roast an additional 15 minutes.

Meanwhile, in a small saucepot, combine the syrup and soy sauce.  Over medium-low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly.  Set aside.

When vegetables are done roasting, transfer to a serving dish.  Add maple soy sauce and toss to coat.