Autumn Roasted Veggies with Apples and Pecans

brussels sprouts (, bottoms trimmed, halved (discard loose leaves))

medium red onion (, diced into small chunks)

salted butter (, melted, divided)

fresh lemon juice

Salt

cubed butternut squash ((diced into 3/4-inch pieces))

medium crisp baking apples*

packed light brown sugar

ground cinnamon

ground nutmeg

pecans ((whole or roughly chopped))

dried cranberries