Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.