Preheat oven to 425°.
Line a large baking sheet with parchment paper or foil and set aside.
In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.
Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
In the last 7 minutes, add pecans, if using
In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
Take veggies out of the oven and toss with prepared glaze.
Arrange on a large plate or bowl and serve.