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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.
