For the brussels sprouts:
1 1/2 cups trimmed, halved brussels sprouts
2 cups peeled butternut squash, cut into 1-inch asymmetrical chunks
2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
1 shallot, cut crosswise into 1/4-inch slices
2 tablespoons olive oil
5 fresh sage leaves
Salt and freshly ground black pepper
1/2 tablespoon maple syrup

For the walnuts (purchased candied walnuts may be substituted):
6 cups vegetable or canola oil, or as needed for frying
6 ounces walnut halves
2 cups confectioners’ sugar
Kosher salt
Walnut bread, for serving (optional)