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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Braised Short Ribs

Short Ribs
Sweet Daddy D's Braised Short Ribs
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  1. Rinse the ribs under cool water and pat dry with a paper towel; place on a platter and sprinkle all sides with kosher salt and ground black pepper and set aside for about 30 minutes.
  2. Preheat the oven to 325 degrees. Clean and slice the carrots into 1 to 2" lengths, peel the pearl onions but leave them whole and place both in a small bowl and set aside. Rough chop the garlic and set aside.
  3. Place a heavy cast iron dutch oven with a lid over medium high heat.
  4. Sear the ribs for 3 or 4 minutes on each side until a crust begins to form. Remove the ribs from the dutch oven and set aside.
  5. Add the bacon grease to the dutch oven and when it starts to shimmer, add the whole pearl onions and carrots.
  6. Sauté the onions and carrots for about 10 minutes until starting to brown.
  7. Add the garlic and saute about 2 minutes, until aromatic.
  8. Add the tomato paste, stirring constantly to brown for about 2 or 3 minutes.
  9. Add the herb and spice blend and the brown sugar; mix well.
  10. Deglaze the pan with a little of the beef stock, scrapping to get all the fond off the bottom of the pot
  11. Add the remaining beef stock and wine and maintain a low simmer until the liquid reduces by about 1/3.
  12. Add the short ribs back to the dutch oven, make sure to add in all the juice that accumulated while they rested. Coat each rib well with the sauce.
  13. Cover dutch oven and place in the oven for 1 1/2 to 2 hours. Check on them every 30 minutes to make sure that they are not sticking and to baste the ribs with some of the sauce. Add a little more beef stoick if you think its reducing too much.
  14. The ribs are ready when they are probe tender and starting to fall apart. Take a wooden skewer and probe several places on the ribs until there is very little resistance and the ribs are very tender.
  15. Remove from the oven and let rest, covered, for about 5 to 10 minutes.
  16. Remove the bay leaves and serve with mac and cheese or saffron rice, or mashed potatoes.
Recipe Notes

As an option, if the sauce needs thickening, remove ribs and thicken sauce over medium high heat. If needed make a slurry with 1 tablespoons flour and water and stir into the sauce. If it gets too thick, add some beef stock. Add the ribs back to the pot and coat well.

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