Vermont Butter and Cheese Creamery has a new cultured butter -- and it's blended with sea salt and maple. As soon as I heard about it, I knew I wanted to try it. And VBCC generously offered me a sample. When the butter arrived, I was craving fall veggies and figured I could use it to dress them up.
I picked up a small delicata squash and a handful of brussels sprouts and got to work.
Maple Buttered Roasted Squash And Brussels Sprouts
1 small delicate squash, halved, seeds scooped out, and sliced 1/2 inch think
4 large brussels sprouts, trimmed and halved
Kosher salt and pepper
1 tablespoon Vermont Butter and Cheese Creamery Cultured Butter Blended with Sea Salt & Maple
Preheat oven to 425 degrees. Line a baking sheet with foil and drizzle some oil over the foil.
Arrange the squash slices and brussels sprouts (cut side down) on baking sheet. Season with salt and pepper and drizzle with more oil.
Bake for about 30 minutes, turning vegetables over halfway through, until brussels sprouts are golden brown and squash is tender and browned.
Top veggies with butter.
I love simple roasted veggie dishes like this during the fall, and having the maple and sea salt flavors from the butter kicked this up a notch, not to mention that the butter itself was so rich and creamy.
Note: The butter was complimentary but my opinions are my own.