Maple Squash with Brussels Sprouts, Bacon, and Cranberries

 Maple Butternut Squash with Brussels Sprouts, Cranberries, and Bacon

1 small butternut, cubed (or 12-16oz precubed fresh or frozen)

1 lb Brussels Sprouts, stems trimmed and cut in half

5 slices bacon of choice, I recommend peppered bacon, cut up in pieces

1 C cranberries, if desired

3 cloves minced or 1 spoonful from the minced garlic jar

1/4 maple syrup

2 TBSP dijon mustard, whole grain. 1 TBSP if ground

3 TBSP olive oil

1 1/2 tsp smoke paprika

1/2 tsp cracked pepper

1/2 tsp salt, if you must

1. Preheat oven to 425
2. Mix veggies + bacon, minus cranberries in large bowl
3. Mix garlic through pepper together, pour over veggies and stir
4. Spread out on baking pan lined with parchment paper
5. Put in oven with 15 min timer
6. Stir gently, add cranberries
7. Set timer for another 15 mins