ive been reading all the tips to do butternut squash. i love the way the Japanese do butternut squash by deep frying small wedges served with honey that would fit into a bento box.
Tonight i am making a pork roast with mojo criollo. it has to cook for 4-5 hours. i think i will cut the squash in half, scoop out the seeds, brush it with peanut oil, wrap it in foil totally. ill put them on at the 3hr point of the pork butt roast, then they will finish together( im hoping)
i plan on making a few sauces that would serve as choices, im having dinner guests. im going to grab the eel sauce recipe online and i have a new one from the honolulu coffee company
called champion coffee glaze.
2/3 cup concentrated coffee
1/4 apricot nectar ( i accindentally bought peach)
dash of allspice
simmer to thicken, it will thicken more as it sits
im going for something similar to the eel sauce consistency.
i have confidence we will have a great meal. my daughter wants mashed potatoes and (i guess) mojo gravy, i have rice from another day if someone prefers it. for an appetizer im making a simple salsa i learned on cooking with daisey. she is an excellent latin cook. you can really learn from her.
wish me luck
Edited by Nancy Dunn - 9/15/12 at 12:54pm