- In a skillet set over medium-high heat, add olive oil and speck. Render the fat, being careful not to burn, and add Brussels sprouts. Roast Brussels until well caramelized, about 4 minutes.
- Once caramelized, add shallots and cook until they are caramelized, about 2 minutes. Add squash and sauté until caramelized, about 4 minutes. Add pears and caramelize, about 2 minutes.
- Deglaze pan with balsamic vinegar. Season with salt and pepper and serve.