Mix 1 Tbs. olive oil with vinegar, maple syrup, mustard, salt and pepper.
Pour over chicken and toss to coat.
Place chicken on large sheet pan that's been brushed with olive oil.
Toss butternut squash cubes with drizzle of olive oil, cinnamon, ginger, thyme, salt and pepper.
Pour onto sheet pan next to chicken. (You may need to use more than one sheet pan if you don't have one big enough.)
Place in oven at 425 degrees for 20 minutes.
Meanwhile, toss brussels sprouts with olive oil, salt and pepper.
Pull pan from the oven and add brussels sprouts. Continue roasting for 10-15 minutes more or until chicken is done.