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  1. Preheat oven to 425 degrees.
  2. Cut Brussels sprouts half lengthwise, removing the bottom.
  3. Cut off the ends of squash, peel squash, and chop remaining into ½ inch slices.
  4. Toss in oil, salt and pepper.
  5. Roast on a baking sheet for 25 minutes, turning over halfway through. 

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