Smoked and Roasted Brussel Sprout & Squash Pumpkin Bowls
Ingredients
1 Large Butternut Squash
3 Cups Brussel Sprouts
½ Cup Walmart Great Value Dried Cranberries
Walmart Great Value Olive Oil
Walmart Great Value Maple Syrup
2 Cups Walmart Great Value Pecan Halves
3 Small Pie Pumpkins
Cinnamon
Salt
Pepper

Directions
Cut stem end off of brussel sprouts and remove outer layer. Cut brussel sprouts in half.
Coat brussel sprouts with olive oil and season to taste with salt.
Cut butternut squash into ½ inch cubes and coat with olive oil, maple syrup, & cinnamon.
Place the brussel sprouts & butternut squash into outdoor smoker at 400 degrees and roast for roughly 20-25 minutes, until brussel sprouts have taken on color and butternut squash is soft.
Cut off tops of pumpkins and remove all seeds and pulp from pumpkin. Rinse & clean inside of pumpkin out and set aside to use as a serving vessel.
Toss pecans with olive oil and toast pecans in 400-degree oven for about 5 minutes until aromatic and have taken on a slightly darker hue.
Combine brussel sprouts, butternut squash, pecan halves, and dried cranberries in a large bowl and mix evenly. Drizzle with 2-4 Tbl of maple syrup to taste and stir.
Using a large spoon fill the pumpkins evenly with mixture and garnish with sprig of rosemary.
Impress your holiday guests and enjoy!