Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon

• 1 pound butternut squash, peeled, chopped into 1-inch cubes
• 1 pound Brussels sprouts, stems trimmed, sliced in half through stem
• 2 tablespoons olive oil

Dijon Maple Butter Sauce

• 1 tablespoon butter, melted
• 1 teaspoon pure maple syrup
• 2 teaspoons Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Garnish

• 1/4 cup pecans, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese to taste (optional)
• 6 slices bacon, cooked and crumbled or more to taste (optional)