Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and cut in half
• 3 cups diced, peeled, seeded butternut squash
• 1/4 cup olive oil
• 3 tablespoons butter
• 1 large shallot, peeled and thinly sliced
• 1/4 cup dry white wine
• 1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
• 1 tablespoon all-purpose flour
• 1/3 cup sweetened dried cranberries
• 1/3 cup toasted pine nuts

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Instructions

1. Set the oven to 425 degrees F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
2. Roast for 25 minutes or until the vegetables are lightly browned.
3. Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
4. Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.