Holiday Brussels Sprouts - cooking recipe

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half
3 cups diced, peeled, seeded butternut squash
1/4 cup olive oil
3 tablespoons butter
1 large shallot, peeled and thinly sliced
1/4 cup dry white wine
1 cup Swanson(R) Chicken Broth or Swanson(R) Certified Organic Chicken Broth or Swanson(R) Natural Goodness(R) Chicken Broth
1 tablespoon all-purpose flour
1/3 cup sweetened dried cranberries
1/3 cup toasted pine nuts

Preparation

Set the oven to 425 degrees F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are lightly browned.
Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.