Serves five or six

For the squash

1¼ pounds peeled, seeded butternut squash, cut into ¾-to-1-inch cubes (about 4 cups)

2 ounces diced pancetta

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

For the Brussels sprouts

8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced

2 large cloves garlic, thinly sliced, each slice cut into thin strips (slivered)

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

1. Line two large rimmed baking sheets with aluminum foil. Preheat the oven to 375 degrees.

2. For the squash: Combine the squash cubes, pancetta and oil on one of the baking sheets; toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

3. For the Brussels sprouts: Combine the sprouts, slivered garlic and oil on the remaining baking sheet. Toss to combine and coat evenly. Season with salt and pepper to taste. Spread in a single layer. Bake for 10 to 14 minutes, until the sprouts are tender and their the edges are starting to brown.

Gently toss together the contents of the two baking sheets in a large serving bowl. Serve warm or at room temperature.

Nutritional information per serving (based on six): 130 calories, 4 g protein, 15 g carbohydrates, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 3 g sugar

From Stephanie Witt Sedgwick, The Washington Post