Roasted Brussels Sprouts, Buttercup Squash and Cranberries with Toasted Breadcrumbs

We were lucky enough in Vermont to escape the wrath of Hurricane Sandy; however, my heart goes out to all of those affected by the superstorm. Having grown up on the Connecticut shoreline, family members and friends have been in my thoughts constantly.  My parents fared well, but if you’ve met my dad, you know they were ready. Others in my hometown were not so lucky. The day after the storm, on my way to work, I saw a rainbow. I stopped to snap a pic and sent it to my mom, with the caption “a good omen.” Peoples support for one another this past week has been astounding, and has shown what the human spirit is truly capable of.
On another non-related note… Mark and I filed for domestic partnership and it was approved by the state of Vermont this week. Oh to be financially interdependent! How romantic!
 
Saturday night we met Mark’s parents for dinner at the Home Hill Inn.
It’s an old inn on the Connecticut river, with a restaurant that focuses on the use of local ingredients. Mark’s parents brought gifts: cheesy kielbasa for Mark and a stalk of brussels sprouts, from their garden, for me. Thanks for the dinner and gifts!
Naturally I had to find something to do with the brussels sprouts, so for lunch yesterday I had brussels sprouts with buttercup squash, cranberries and toasted breadcrumbs. Buttercup squash was new to me; I’ve been seeing it at the store and finally gave it a try. It’s a sweet, dry squash, with orange flesh and green skin. It tastes kind of like a sweet potato.
Roasted Brussels Sprouts, Buttercup Squash and Cranberries with Toasted Breadcrumbs 
 
1/2 lb of brussels sprouts
 
1 buttercup squash, peeled and cubed (you could sub any other winter squash
 
1/4 cup of cider vinegar
 
1 tablespoon of olive oil
 
1 tablespoon of mustard
 
2 teaspoons of maple syrup
 
Black pepper to taste
 
1/4 teaspoon dried garlic
 
1/4 to 1/2 teaspoon of red pepper flakes
 
2 tablespoons dried cranberries
 
3 tablespoons of whole wheat or gluten-free breadcrumbs
 
Cooking spray or oil for drizzling
 
Preheat the oven to 400 degrees F. Combine all ingredients through red pepper flakes, tossing to coat. Spread out evenly on a cookie sheet and bake for 30 minutes, tossing occasionally. Once browned and cooked through, add cranberries and divide evenly between 4 ramekins. Divide bread crumbs evenly over the top of the ramekins and spray with a little cooking spray or drizzle with a little bit of olive oil. Return to oven for 5 minutes, turning the broiler on for the last minute to brown the breadcrumbs. Remove from the oven and enjoy!
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Filed under Dinner, Lunch, Salads

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