Maple Brussels Sprouts and Butternut Squash

Maple Brussels Sprouts and Butternut Squash 2 tablespoons extra virgin olive oil 2 cups butternut squash , cut into 1 inch cubes 2 cups Brussels sprouts , trimmed and cut in half 2 tablespoons maple syrup 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg Heat olive oil in a large skillet over medium-high heat. Add butternut squash. Flipping every 2-3 minutes, cook butternut squash until it starts to brown, approximately 8 minutes. Add Brussels sprouts, continuing to cook for an additional 8 minutes or until they are cooked, but still holding together. Add maple syrup, kosher salt, cinnamon and nutmeg. Toss to coat. Serve immediately.