This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complement the Brussels sprouts.
Set the oven to 425°F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are lightly browned.
Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.