Monday, June 24, 2019

Fourth of July BBQ Menu


The All American Steak

Nothing is more all-American than steak sizzling on the grill. Our All American Steak recipe takes grilled steak to new heights. Check out our flavorful homemade seasoning recipe and awesome creamy Blue Cheese Topping that finishes it off perfectly.
Serves: 4
Cooking time: 20 min




Ingredients

BLUE CHEESE TOPPING
  • 4 ounces cream cheese, softened
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon milk
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

STEAK SEASONING
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (8- to 10-ounce) Harter House Strip Steaks or other favorite

Instructions
  1. In a medium bowl, combine Topping ingredients; mix well. Cover and refrigerate until ready to use.
  2. Preheat the grill.
  3. In a shallow dish, combine Steak Seasoning ingredients; mix well. Evenly coat each steak in seasoning mixture.
  4. Grill steaks 10 to 12 minutes, or to desired doneness, turning over halfway through grilling. Top with Blue Cheese Topping and serve immediately.





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Grilled Summer Veggies

Got a grill basket for your barbecue grill? Use it or pick one up and get your gang to eat their veggies with this recipe for Grilled Summer Veggies. The unbeatable smoky cookout flavors will turn those finicky eaters into veggie lovers.
Serves: 4
Cooking Time:5 min


Ingredients
  • 1 red bell pepper, seeded and cut into 1-inch strips
  • 1 green bell pepper, seeded and cut into 1-inch strips
  • 2 yellow squash, cut into sticks
  • 1 zucchini, cut into sticks
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
  1. Preheat grill to high heat.
  2. In a large bowl, combine all ingredients; mix well and place in a grill basket.
  3. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.



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American Berry Trifle

Four simple ingredients are all you'll need for this show-stopping patriotic dessert. Perfect for the 4th of July, our American Berry Trifle is so easy to make and it's big enough to feed a crowd!
Serves: 10


 
 
Ingredients
  • 1 (16-ounce) pound cake, cut into 1-inch cubes
  • 1 quart strawberries, sliced, with 1 cup reserved
  • 1 pint blueberries, with 1/2 cup reserved
  • 1 (16-ounce) container frozen whipped topping, thawed

Instructions
  1. In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
  2. Serve immediately or refrigerate until ready to serve.


Thanks to MrFood.com

St. Louis Style Pork Steaks

         

Having been partially raised in St. Louis, Missouri I grew up on pork steaks. St. Louis pork steaks are "steaks" that are cut from a pork butt. One recipe calls for the meat to be seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce. How can you possibly go wrong with that?

St. Louis Pork Steaks (via patiodaddiobbq.com)

















These are really simple, but the results are spectacular. I use a basic salt and pepper seasoning with a little garlic. I'd urge those of you that are barbecue masters to resist the urge to over-complicate things by adding a bunch of extra ingredients.



Start with steaks from Harter House.

Ingredients
4 large Pork steaks
3 Tbs Kosher salt
1 1/2 Tbs Black pepper, ground fresh
2 tsp Granulated garlic (not "powdered")
16 oz Beer (I used Bud Light)
18 oz Your favorite barbecue sauce (I used KC Masterpiece)

Note: You’ll also need two 9×13 disposable aluminum roaster pans.

Method
Combine the salt, pepper and garlic in a small bowl and mix well.
Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.

St. Louis Pork Steaks (via patiodaddiobbq.com)


Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.

St. Louis Pork Steaks (via patiodaddiobbq.com)



St. Louis Pork Steaks (via patiodaddiobbq.com)



While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.


 Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan.

St. Louis Pork Steaks (via patiodaddiobbq.com)



St. Louis Pork Steaks (via patiodaddiobbq.com)



Cover the pans tightly with foil.

Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirect, for 90 minutes.

Note: Add charcoal as needed to keep the temperature at about 350º throughout the rest of the cooking time.

Remove the steaks from the pans and quickly sear them over direct heat (about 2 minutes per side). Remove to a platter and let rest for about five minutes.

Serve and enjoy!

St. Louis Pork Steaks (via patiodaddiobbq.com)



Makes about 6 servings
YUM

Patriotic Jello Shots

Have you ever made these cute little patriotic Jello shots?

Its easier than it looks, all you need is Jello, booze and some patience!

First, you need some sort of disposable cups. I’m sure you can find them at any party supply store.





What you’ll need;

(50) 1 oz plastic cups, or (25) 2 oz cups

Red & Blue layers:
3oz box of red Jello
3oz box of blue Jello
2 cups vodka ( I used Smirnoff Raspberry)
2 cups water

White layer:
2/3 cup heavy cream
2/3 cup milk (I used fat free)
2/3 cup vanilla vodka (I used Absolut Vanilla)
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons Knox powdered gelatin
1 1/2 tablespoons water


Directions:

1. Blue layer; Heat 1 cup water, add blue Jello mix, stir until dissolved. Add 1 cup vodka, stir. NOTE; this recipe is pretty strong. If you want less intense Jello shots I would go with 1 1/4 cups water to 3/4 cups vodka. I wouldn’t make them any stronger though, because the gelatin in the jello needs the water to set the alcohol. Not enough water, and they might not set.

2. Distribute evenly into 50 1 oz cups, filling only 1/3 full, then refrigerate until set, about 1-2 hours.

3. Next is the white layer; this is the most difficult part of these tricolor shots! Place powdered gelatin and water in small bowl, let soak for 5 minutes to allow the gelatin to “bloom”. In a medium saucepan, heat cream, milk, sugar and vanilla extract to a simmer, stirring occasionally. Remove from heat, add gelatin and stir to dissolve. Add vanilla vodka. Let cool 10-15 minutes before topping blue layer.

4. Once blue layer is set and the white mixture has cooled, pour an equal amount of the white mixture on top of the blue. You’re almost there!

5. Finally the red layer; it is the same exact thing as the blue. Heat 1 cup water, add red Jello mix, stir until dissolved. Add 1 cup vodka, stir. Cool 5-10 minutes.

6. Once the white layer has set, and red mixture cooled, fill the cups the rest of the way until full. Refrigerate until set, about 1-2 hours.

7. Enjoy some patriotic Jello shots!! =] Garnish with mini flags on toothpicks. Looks super cute, plus using the toothpick to release the Jello from the sides of the plastic cup makes it come out easily without breaking apart.


Plastic cups, vanilla vodka and powdered gelatin.

jello6


Mixing up the red layer!!

jello3


Blue and white layers set, ready for red!

jello4


Finished!! Serve on a party platter with mini American flags =]

jello5


You can see here I skimped on the white a little bit. If you get them as close to even as you can, you should have the perfect amount for 50 shots!

jello2



Everyone have fun and be safe this 4th of July!

Don’t drink too many jello shots =]



Tuesday, June 18, 2019

Fresh Blueberry Hand Pies


Ingredients
  • 4 cups or 2 pints fresh blueberries, washed and drained
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice, and grated zest from lemon
  • 1 teaspoon almond extract (optional)
  • 3 tablespoons Tapioca, dry
  • sugar for sprinkling on top (granulated or raw)
  • one egg, beaten (optional)
  • Pie Crust- recipe below
Instructions
  1. Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
  2. Meanwhile, prepare crust. Follow directions for pie crust recipe.
  3. Lightly grease two jelly roll or baking sheets.
  4. Preheat oven to 425 degrees.
  5. Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about ⅛ inch thick. Press the lid into the dough to make 3-4 circles.
  6. Spoon about ¼ cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
  7. Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
  8. After the pies are cooled, sprinkle with additional sugar.
  9. Yield: about 8- 6 inch hand pies



Notes / Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) ½ cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

Best Basic Flaky Pie Crust
 
Ingredients
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • ½ cup very cold water
Instructions
  1. Mix flour and salt. Cut in shortening with pastry blender or knives. Add water. Stir with fork until flour is absorbed and dough comes together.
Author: 


Monday, June 17, 2019

Stuffed Jalapeno Peppers

Well, I'm obviously ready for some spicy grilled jalapenos today.  So I thought I would share!
Of course, you'll find everything you need at Harter House and Harter House World Flavors, along with whatever your choice of grilling meats may be!!

Cheese-stuffed jalapenos are always popular when I serve these as appetizers. There’s a flavor explosion in each crisp and tender pepper.   There are many ways to spice them up.   I also have made a bacon-wrapped version.  If you scrape the jalapenos clean, they won't really be spicy, just a little heat afterwards but definitely not 'burn your mouth run screaming for a glass or five, of water'. The trick with these is to grill them slowly. If you try to cook them over the hottest part of the grill, you'll end up with crispy bacon and raw peppers.

If you're not into grilling, (But who is not into grilling?) you can bake these in the oven, I'd say about 15-20 minutes at 350, then you can finish them under the broiler if you want. 
You could also cook them in the smoker.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika or paprika
  • 10 jalapeno peppers

Directions

  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
  • Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.
 Note: You may want to wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Bacon Wrapped Jalapeno Peppers
5 large jalapenos (or more if they're smaller)1/2 c cream cheese
1 c shredded cheddar
1 teas salt
pinch of pepper
3/4 teas smoked paprika
1 clove garlic, crushed
5 slices bacon

Slice your jalapenos from stem to tip of the pepper. Carefully open the peppers, and scrape out the seeds and white membranes. Gloves again recommended. Set the cleaned peppers aside. In a small bowl, combine the cream cheese, cheddar, salt, pepper, paprika, and garlic. Stuff each pepper with as much cheese mixture as you can. Wrap each pepper tightly in a slice of bacon, and secure with toothpicks or on a skewer.
Grill on the side of the grill, where it's not too hot, for anywhere from ten to twenty five minutes, depending on how hot the grill is. You can grill them on foil, so you don't ruin your grill grate with cheese. These peppers need slow heat and a little time. Let them cook so that the peppers are cooked.
Serve with ranch dressing. Or just eat as is, they're perfect.

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Here's a different idea;

Beth took a few recipes and combined them to make these. She mixed cheddar cheese and cream cheese to stuff in some Jalapenos and put a little smokie in some of the others and then covered them with cream cheese. The first picture was taken before the ones with smokies had cream cheese on them and they were wrapped in bacon. She grilled them and then put them under the broiler for a bit to crisp up the bacon.

Grilled Jalapeno Poppers
jalapenos
cheddar cheese
cream cheese
little smokies
bacon (cut each slice in half)
Cut jalapenos in half, taking seeds out. Mix equal parts of cream cheese and cheddar cheese and 'stuff' into peppers. Wrap with bacon. For the ones with smokies: Put the smokie in the pepper, cover with cream cheese and wrap with bacon. Grill until bacon is crispy.
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 OK, so this isn't grilled Jalapenos exactly, but it looked SO GOOD I thought I would share it also.

Grilled Jalapenos and Corn
with ParmesanThis is an extremely easy yet tasty side dish to prepare. This is only fun on the grill, when you can just toss all the ingredients into a strip of tinfoil, wrap it up and toss it on.


Ingredients
  • 1-1/2 cup corn (frozen corn works great)
  • 1 jalapeno pepper, diced
  • 1 teaspoon diced scallions
  • ¼ cup Parmesan cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon butter
  • 1 teaspoon red pepper
Cooking Directions
  • Heat a grill to medium heat.
  • Add all ingredients to a long strip of tinfoil and fold the foil up around the ingredients. It should look like a big Hershey’s Kiss.
  • Set on the grill’s top rack and grill 12-15 minutes, until ingredients are nice and hot.
  • Stir and serve!

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.



Ingredients:
2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)
For the rub:
3 tablespoons extra virgin olive oil
2 to 3 teaspoons fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
Preheat the oven to 350°F.
Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Slice and serve on a platter garnished with sprigs of fresh herbs.
Makes 6 servings




Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Tuesday, June 11, 2019

Light Chicken Piccata


(makes 4 servings)

Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers
2 tablespoons parsley, chopped
1 teaspoon tarragon

Directions

1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.

2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.

3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).

4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.

5.Serve chicken with a light salad or pasta. pour sauce over chicken.

Recipe
From: 12Tomatoes.com

Apple Bundt Cake


Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce.


Ingredients
Cake
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 tsp.vanilla extract
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples - peeled, cored. and chopped
Caramel Glaze
  • 1/2 cup butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
Instructions
Cake
  1. Preheat the oven to 325°F. Grease a 9 inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Recipe by:  iambaker.net

Monday, June 10, 2019

Slow Cooker Balsamic Glazed Chuck Roast


Moist and fall apart tender beef chuck roast in a tasty balsamic glaze that is so easy to make in the slow cooker!


INGREDIENTS
1 tablespoon oil
3 pounds Harter House Chuck Roast
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water

DIRECTIONS
Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

OPTION
Skip the first 2 steps and place everything into the slow cooker.

OPTION
Instead of using the crock pot, place additional ingredients in the pot you cooked the meat in, bring to a boil, reduce the heat, simmer,  and cook until meat is pull apart tender, about 3-4 hours 
OR transfer the pot to a 275 F oven and braise until the meat is pull apart tender, about 3-4 hours.


Recipe from Closetcooking.com

Monday, June 3, 2019

Garlic Butter Baked Pork Chops with 2 sides



Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce. 

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

  1. Preheat oven to 375 F.
  2. Season the pork chops with salt and pepper, and set aside.
  3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
  4. In a cast iron skillet, heat olive oil over medium heat.
  5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
  6. Pour garlic butter mixture over the pork chops.
  7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
  8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.



CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

  1. Preheat oven to 425 F
  2. Place a baking sheet in the oven for 10 minutes
  3. In a medium bowl, place the green beans and all the remaining ingredients.
  4. Mix well.
  5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
  6. Bake for about 8 minutes or until crisp tender.


ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

  1. Preheat oven to 400 F
  2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
  3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
  4. Place both halves face up on the prepared baking sheet.
  5. Drizzle with olive oil and season with salt, pepper, and garlic.
  6. Roast in the oven for 45 - 60 minutes until fork tender.
  7. Remove the squash from the oven, and let cool for about 5 minutes.
  8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
  9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
  10. Sprinkle with cayenne pepper and butter for extra flavor before serving.