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!