2 slices of sweet or spicy pancetta, about 0.6 cm (1/4") thick, cut into cubes
900 g (2 lb.) Brussels sprouts, cut in half
1 large butternut squash, peeled, seeded and cubed
1 onion, finely chopped
3 garlic cloves, cut in half
45 ml (3 tablespoons) maple syrup
60 ml (1/4 cup) whole almonds, toasted
60 ml (1/4 cup) pistachios
125 ml (1/2 cup) feta cheese, crumbled
60 ml (1/4 cup) fresh mint, chopped
12 fresh cranberries, cut in half
Salt and freshly ground pepper
Preheat oven to 200 °C (400 °F).
Arrange pancetta on a baking sheet and bake in oven for 5 minutes. Add Brussels sprouts, squash, onion, garlic and maple syrup, then continue cooking for 10 minutes.
Add almonds, pistachios and feta cheese, then season with salt and pepper. Cook another 35 minutes or until vegetables are tender and begin to brown. Place vegetables on a serving platter. Sprinkle with mint and fresh cranberries. Serve immediately.