Double Shot Butternut Squash

Sweet Daddy D's Double Shot Butternut Squash
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A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
Servings Prep Time Cook Time
6 People 30Minutes 1Hour
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  1. Preheat oven to 425 degrees.
  2. Butter the inside of an oven safe baking dish.
  3. Peel and cube the butternut squash, place in the backing dish with a pinch of salt; mix well to distribute salt.
  4. Place the butternut squash in the preheated oven and roast for 40 minutes.
  5. Meanwhile mix the ingredients for the sauce:
  6. In a sauce pan over medium heat, melt the butter.
  7. Add brown sugar and stir until desolved.
  8. Add salt, thyme and allspice; mix well
  9. Add apple cider vinegar and rum; stir well.
  10. Add the pecans and the whole cloves, continue to stir.
  11. Bring to a low boil and cook about 10 minutes, stirring often. Set aside until butternut squash is ready.
  12. After the butternut squash has roasted for 40 minutes, remove the it from the oven. Mix well.
  13. Check for tenderness by probing with a toothpick. If the squash is still hard, place back in the oven and check again in about 10 minutes. When the butternut squash is beginning to get tender, go on to the next step:
  14. Pour the sauce over the butternut squash and mix well
  15. Return to the oven for 10 to 20 minutes until the butternut squash is soft when probed with a toothpick.
  16. Remove for the oven and mix well.
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Smothered Cabbage

Sweet Daddy D's Smothered Cabbage
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Smothered Cabbage is first rate comfort food and often overlooked. Smother it slowly in in its own juices, flavored with creole seasoning and a few herbs and spices and some delicious pork fat. The natural sweetness is drawn out and renders a warming and satisfying creole treat. It's too good for just New Years Day!
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  1. Sprinkle the pork chops with kosher salt and pepper and creole seasoning and set aside.
  2. Remove the outer leaves and cut out the hard stem of the cabbage. Slice cabbage in half, then slice each half across in 4 to 6 pieces.
  3. Slice onion into thick rings and then cut the rings in half; rough chop the garlic
  4. Heat bacon grease in a Dutch oven over medium high heat.
  5. Brown the pork chops on both sides in the bacon grease. When browned, remove the pork chops from the pan and set aside.
  6. Add the onions and sauté until starting to soften and brown on the edges.
  7. Add the garlic and stir until aromatic, about 2 minutes.
  8. Add in the cabbage a handful at a time. Stir well and allow to cook down a little before you add more. You may have to let it cook down a bit before you add all of the cabbage.
  9. Add the herbs and spices, sugar and the bay leaves. Mix well.
  10. Add back the pork chops. Lower the heat to medium low and cover the pot. Check in about 10 to 15 minutes and stir. The cabbage should be giving off some water so add chicken stock only if needed.
  11. Add no more than a 1/4 cup of chicken stock and only if needed, there may adequate liquid rendered from the cabbage and no need to add any additional, mix well. If you add a little too much stock, just let it cook a little off.
  12. Allow the cabbage to simmer uncovered for a few minutes, stirring occasionally.
  13. Cover and continue to simmer for about 30 minutes until the cabbage is completely cooked down. Then remove the cover, increase the heat and allow some browning and some of the excess liquid to cook off. Then its done!
Recipe Notes

If pork chops are not available, other cuts of pork can be used as the seasoning meat like smoked ham hocks. Try to use something with a little fat.

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Sweet and Savory Creamy Cole Slaw

Sweet Daddy D's Sweet and Savory Creamy Cole Slaw
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Crisp, cool Cole slaw, creamy sweet and savory dressing, perfect side dish for burgers or BBQ or fried seafood, perfect with just about anything.
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  1. Mix mayo, vinegar, honey and salt and pepper together in a small bowl and set aside. Let sit about 30 minutes.
  2. Place shredded cabbage, carrots and apple in a bowl, add sliced onion and celery seed and toss together. Add dressing a little at a time and mix well until you have the consistency you want.
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