Recipe - Roasted Brussels Sprouts, Squash and Cranberries

I came across this recipe last year when i was trying to decide what to bring to Thanksgiving dinner.  I am not a huge lover of traditional Thanksgiving meals so I wanted to bring something I would enjoy, but not stray too far from tradition.  I found a great recipe from Whole30 Thanksgiving Recipes.  It is super simple, easy to make, and everyone in my family loved it.  We actually added it to our family cookbook and are planning on making it again this year.  Enjoy!

Ingredients:

• 1 butternut squash (shamelessly used pre-cut squash from grocery store, ~1 lb)
• 1 pound fresh Brussels sprouts
• 1-1/2 cups fresh cranberries
• 2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice (I used coconut oil, used only 1/2-2/3c, as it seemed like plenty)
• 1/2 tsp kosher salt

Directions:
Preheat oven to 450 degrees F. Remove skin, membrane, and seeds (reserve for future use) from squash. Cut squash into cubes. Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan). Sprinkle salt on top and then add duck fat. Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice. Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness. Serve warm and enjoy!