Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Spread trimmed Brussels sprouts and cubed butternut squash on the baking sheet in a single layer.

In a mixing bowl, combine olive oil, maple syrup, garlic powder, cayenne pepper, ground cinnamon, and ground cloves or allspice; whisk until smooth.

Drizzle the glaze over the vegetables and toss to coat; season with salt and black pepper.

Roast vegetables for 15 minutes, then flip them and roast for another 15 minutes until golden brown and tender.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes; chop into pieces.

In a large bowl, combine the roasted vegetables, chopped bacon, dried cranberries, and toasted pecan halves, tossing gently.

Sprinkle with crumbled cheese before serving warm.