ROAST THE BUTTERNUT SQUASH

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Using a peeler, remove the skin and the white flesh from the squash. Cut the squash in half lengthwise. Scoop out and discard the seeds. Rub the olive oil all over the squash, then season with salt and pepper. Place the squash halves cut side down on the prepared baking sheet and roast until the squash begins to soften, about 15 minutes.

MEANWHILE, MAKE THE GLAZE

In a small saucepan, combine the ingredients. Cook over medium heat, stirring, until the sugar dissolves, 3 to 4 minutes. Remove from the heat.

CONTINUE ROASTING THE BUTTERNUT SQUASH

Remove the squash from the oven and transfer to a cutting board. Using a sharp knife, slice the rounded sides of the squash halves crosswise, ¼ inch thick, going as deep as possible but without cutting all the way through. Return the squash to the baking sheet, and scored the sides up. Spoon half of the glaze over the squash, allowing it to drip into the cuts. Season with salt and pepper.

Roast the squash for 30 minutes, then spoon the remaining glaze over the squash. Roast until the squash is tender, 15 to 20 minutes.

MEANWHILE, MAKE THE THANKSGIVING TRIMMINGS

While the squash continues to roast, melt the butter in a large skillet over medium-high heat. Stir in the shallots and cook, stirring frequently, until softened, 2 to 3 minutes.

Add the Brussels sprout leaves, cranberries and walnuts. Toss together and cook, stirring, until the leaves turn bright green and are just wilted about 2 minutes. Remove from the heat and stir in the sage and parsley, then season with salt and pepper.

Transfer the squash to a serving platter. Drizzle over any glaze left on the pan. Top with the Thanksgiving trimmings.