Preheat the oven to 400°F. Slice both butternut squash in half and scoop out seeds.

From ONE of the squash, remove skin (you can use a potato peeler or knife to cut it off). Cut the flesh of that squash into bite-sized pieces. For the REMAINING squash, rub both sides with olive oil, salt, and pepper. Place on the sheet pan, cut side down.

Cut baby potatoes in half (or leave whole if very small), rinse, and place in medium bowl. Drizzle with olive oil, salt and pepper. Toss to combine. Spread on the sheet pan alongside squash.

Begin to bake the sheet pan for about 20-30 minutes, until squash is soft.

Meanwhile, prepare the quinoa stuffing. Saute onions in two tablespoons butter over medium heat until soft and translucent.

Add the cut butternut squash pieces, minced garlic, cinnamon, sea salt, pepper, and cumin. Saute for 1-2 minutes longer until garlic is fragrant and spices are combined.

Add quinoa and broth to the pan and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes until all of the liquid has been absorbed. Add pecans and cranberries to the cooked quinoa and toss to combine and fluff the stuffing.

When the sheet pan has completed its initial bake, remove it from the oven. Turn over the squash and scoop out most of the flesh. The cooked flesh can be mixed into the prepared quinoa stuffing or used for another purpose.

Mound the prepared stuffing into the squash “boats”, place a couple pats of butter over each boat, and cover with aluminum foil.

Stir the potatoes.

Toss together Brussels sprouts, olive oil, salt, and pepper and spread on the other side of the sheet pan.

Return entire sheet pan to the oven and bake for about 30 minutes longer, until Brussels sprouts and potatoes are cooked through. Remove aluminum foil from the squash, and bake for 5 minutes longer to toast the top of the stuffing.

Sprinkle sheet pan with pomegranate seeds and fresh chopped parsley and serve.