Creamy Roasted Butternut Squash and
 Baby Carrot Puree

Preheat your oven to 400 degrees
First prepare:
2 medium sized butternut squash
  • cut in half lengthwise and scoop out seeds and string with a spoon, do not bother peeling the squashes
  • place cut side down on baking sheets and roast in oven for 15-20 minutes
  • they are done when you can easily insert a cutting knife through the skin
Next prepare:
1 lb baby carrots
  • cut in half lengthwise
  • place in a single layer on a shallow baking pan and sprinkle lightly with extra virgin olive oil, salt and pepper
  • roast in oven for 15 minutes
  • they are done when you can easily pierce them with a table fork.​

The squash has had time to cool off.  Scoop the flesh of the squash into the bowl of a food processor.  Process  briefly, the squash will be a little chunky.  Add carrots to food processor and continue processing until smooth.  Transfer mixture to a medium sized sauce pan.

Heavy cream (or half and half)
  • Add to mixture 1/8 of a cup at a time until desired consistency reached.  (Think of creamy oatmeal.)
4 tbsp unsalted butter
  • Add to mixture (If you love butter, you can add more to taste.)
1/2 tsp ground nutmeg
  • Add to mixture​ (Taste it and add more nutmeg if you prefer.)
  • Add salt and pepper to taste​

First, let me tell you this butternut squash and baby carrot puree is downright addictive.  As I will tell you with the ribs, you can and should make it the day before you are going to serve it.  To reheat the puree place it in a medium saucepan over very low heat stirring occasionally until the desired temperature is reached.  If it starts to look dried out add some more butter or cream. (That makes everything better!)
One Day Before the Celebration


If you would rather not use heavy cream or half and half you can make this dish with just butter. It's really your preference. Either way, it's delicious!

Braised Beef Short Ribs

Preheat your oven to 325 degrees
2 beef short ribs per person
  • dry with paper towels
  • salt and pepper lightly
  • in batches over medium flame brown all sides on stovetop  (Be patient, it will take 12-15 minutes to properly brown the meat.  You do not want to crowd the meat in the pan to make sure it properly browns.)
  • as each batch is browned remove and place on a platter
2 peeled carrots
2 celery stalks
2 medium onions
  • chop these items to a 1/4 inch dice
​2 tbsp olive oil
  • heat in the same large pot (unwashed) that you used to  brown the ribs 
  • add carrot, celery and onion, cook for 5 minutes on a medium to low flame

6 sprigs fresh rosemary
6 sprigs of thyme
6 garlic cloves ( crushed)
1/4 cup chopped flat leaf parsley ​
1 bottle dry red wine
32 ozs beef stock

Place all ingredients in a disposable aluminum roasting pan. Make sure the ribs are completely covered with liquid.  Cover pan with aluminum foil and bake for 3 hours.  Serve on top of creamy butternut squash and carrot puree.

You really must make this the day before you are going to serve it.  The flavors express themselves much more robustly the second day.  In addition, by allowing the meat to settle overnight fat congeals on top and you can carefully remove it before reheating.  Rather than fat masking the flavor you will have an intensely flavored juice to complement the meal. And then, if you wish, you will have the time to herb your own goat cheese the day of your dinner.

To reheat your ribs, place covered in a preheated 325 degree oven for 20 to 30 minutes until the juices begin to bubble. Uncover it and leave 10 more minutes.

Everyday Divas Celebrations
with Mimi and sue
Autumn Dinner