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