Roasted Brussels Sprouts with Butternut Squash

INGREDIENTS

medium-sized butternut squash

2 tbsp

balsamic vinegar

3 tbsp

olive oil

3 tbsp

maple syrup

2 tsp

cinnamon

salt and freshly ground black pepper

head garlic

600 g

or 21 oz Brussels sprouts

125 g

or 1 cup pecans (toasted)

100 g

or 1 cup dried cranberries

4 tbsp

pomegranate seeds

avocado

75 g

or ½ cup cashew nuts

2 tbsp

lemon juice

80 milliliters

or 1/3 cup water

salt and freshly ground black pepper