Roasted Butternut Squash and Brussels Orzo Salad

0 Preheat oven to 425.
1 Spread the squash on one large metal baking sheet, and place the brussels sprouts cut side up on another (this allows them to release steam and makes them extra crispy, vs placing them cut side down). Season the squash with the garlic powder, onion powder, cinnamon, and half of the salt and pepper. Toss to coat. Season the brussels with the remaining salt and pepper. Optional to spray with a light coat of cooking oil if desired, but it's not necessary for crispiness.
2 Transfer to the oven and roast for 25-30 minutes until golden and crisp. When you have about 5 minutes left, add the pecans to the baking sheet to roast until fragrant.
3 Soak the onion in cool water for 10 minutes to soften the bite. Drain and set aside.
4 Add the roasted veggies and pecans, orzo, onion, parsley, lemon zest, and cranberries to a large serving bowl. Drizzle with lemon juice, optional olive oil, balsamic vinegar, parmesan and maple syrup. Toss to combine and season to taste with salt and pepper.
5 Serve warm or chilled, as a side dish or as a main course topped with your protein of choice.