Preheat oven to 400 degrees F.
In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
Toss Brussels sprouts and squash with cranberries and feta and bacon if desired. Serve warm.