Preheat oven to 425° F. Add the peeled and cubed butternut squash and halved brussels sprouts to a rimmed sheet pan. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.

Toss everything together with your hands until it's coated in the oil. Spread the vegetable out into a single layer and then place in the oven to roast. Roast for 10 minutes and then remove the pan from the oven and toss the vegetables around. Put the pan back in the oven rotating it so the side that was in the front is now in the back. Roast 10 more minutes or until the vegetables are tender and caramelized.

While the vegetables roast make the vinaigrette. In a small saucepan add the apple cider, apple cider vinegar, and shallots. Bring the mixture to a boil and then lower the heat to a simmer. Let it cook for about 8 minutes or until it has reduced by half. Remove from the heat and pour into a jar. Add in the dijon, maple syrup, olive oil, salt and pepper. Put the lid on the jar and shake until well combined.

Put the roasted butternut squash and brussels sprouts onto a serving platter or in a serving bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste. Add additional vinaigrette, salt and pepper as needed.