For the vegetables:

1. Preheat the oven to 400 degrees F. Line a baking sheet with tin foil. Place cubed butternut squash, Brussels sprout halves and pecan halves on foil lined baking sheet. Drizzle olive oil over the vegetables and pecans, stirring until they are evenly coated. Sprinkle the salt and pepper and stir to evenly distribute.
2. Place in preheated oven for 20 minutes. Stir and put back in the oven for an additional 15-20 minutes.
3. Remove from the oven. Pour the Wild Blueberry balsamic sauce over top the roasted vegetables and pecans – stir to coat evenly. Place on a serving platter; serve immediately.

For the sauce:

1. While the vegetables are roasting, place the olive oil and minced garlic in a medium-size saucepan over medium heat. Cook 2 minutes or until the garlic becomes fragrant.
2. Add the Wild Blueberries. Bring to a boil, stirring frequently.
3. Add the balsamic vinegar, honey, thyme and rosemary; stir to combine. Continue to boil until reduced by half, approximately 5-10 minutes, stirring often. When the roasted vegetables are ready, pour atop.