Brussels Sprouts With Butternut Squash and Pecans Show caption Advocate staff photo by HELENA BRIGMANBrussels sprouts roasted with a seasonal squash bring out the best flavors in both vegetables. Helana Brigman December 20, 2012 0 Comments Related Stories Fresh Ideas: Brussels sprouts Advocate-Tested RecipeBrussels Sprouts With Butternut Squash and PecansServes 4 to 6. Recipe is by Helana Brigman.1/2 lb. butternut squash1 lb. Brussels sproutsSalt and pepper to taste1 tsp. thyme1 tsp. sage3 tbls. olive oil1 cup pecans, toastedMelted butter, to taste1. Preheat oven to 425 degrees. Peel squash, remove seeds and chop into 1-inch cubes. Add to a large mixing bowl.2. Wash Brussels sprouts and add to bowl.3. Toss squash and Brussels sprouts with salt, pepper, thyme, sage and olive oil and spread evenly over a lightly greased baking sheet. Roast for 20 minutes (or until vegetables are tender).4. Toss cooked squash and Brussels sprouts with 1 cup toasted pecans and dress in a small dressing of melted butter to taste and cracked pepper.