`Preheat oven to 425°F (220°C); position rack to center position.

Wash butternut squash and Brussels sprouts thoroughly under cold water using a soft brush.

Peel butternut squash with a sharp vegetable peeler, working carefully due to thick skin. Cut in half lengthwise and remove seeds and stringy interior with a sturdy spoon.

Cut squash into uniform ¾-inch cubes; aim for similar sizing to ensure even roasting.

Trim Brussels sprouts stem ends and remove any yellowed or damaged outer leaves.

Cut Brussels sprouts in half lengthwise, keeping core intact to hold layers together.

Pat all vegetables completely dry using paper towels; moisture prevents caramelization.

Line a large roasting pan with parchment paper for easy cleanup and to prevent sticking.

In a small saucepan over medium-low heat, combine cranberries, maple syrup, balsamic vinegar, Dijon mustard, minced garlic, thyme, and ground ginger.

Heat gently for 5 minutes, stirring occasionally, until glaze warms through and flavors begin to meld. Set aside to cool slightly.

Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper until well coated.

Spread butternut squash in single layer on prepared roasting pan, cut-side down, in one layer without crowding.

Roast undisturbed at 425°F for 20 minutes to allow bottoms to caramelize deeply.

While squash roasts, toss Brussels sprouts with remaining 1½ tablespoons olive oil, salt, and pepper.

After initial 20-minute roasting period, carefully add Brussels sprouts (cut-side down) to roasting pan alongside butternut squash.

Return pan to oven and continue roasting for 15 minutes without stirring, allowing Brussels sprouts to develop caramelized bottoms.

Remove pan from oven and drizzle cranberry glaze evenly over both vegetables.

Gently toss vegetables with a spatula to distribute glaze throughout, taking care not to