Preheat oven to 350 degrees Fahrenheit.
Peel and dice butternut squash into cubes. Add to a baking sheet with a drizzle of olive oil and bake for 30 minutes.
Meanwhile, using a small bowl, whisk together olive oil, juice from lemon, mustard and maple syrup.
Using a mandolin slicer, slice brussels sprouts.
Once butternut squash is finished baking, in a large bowl add shaved brussels, squash, cranberries, almonds, pecans and dressing.