1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper.

2. Carefully peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, then scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes. Aim for uniform size so they cook evenly.

3. Wash the Brussels sprouts thoroughly. Trim off the tough end of each sprout and remove any loose or discolored outer leaves. For larger sprouts, cut them in half through the stem.

4. In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle them with olive oil, maple syrup, salt, and black pepper. Toss everything together thoroughly until all the vegetables are evenly coated.

5. Transfer the coated vegetables to the prepared baking sheet. Spread them out in a single layer, ensuring there’s a little space between each piece.

6. Roast for 20-25 minutes, or until the vegetables are tender-crisp and lightly caramelized. Halfway through the cooking time (around 10-12 minutes), gently toss the vegetables with a spatula to ensure even browning on all sides.

7. Once roasted to your liking, remove the baking sheet from the oven. Serve immediately as a warm and flavorful side dish.