Roasted Marinated Red Peppers

I love these peppers. I know the peeling part is a pain but well worth the trouble, I think.  Sure beats the jarred variety by far. They are great on sandwiches or as an appetizer served with fresh Mozzarella or Buratta.

They are a magnificent addition to an antipasto platter. These are my go to all around favorite condiment. Another taste treat is using red jalapenos or Fresno peppers, if you like heat.

4 Red bell peppers
3 Tbs. Olive oil
2 Tbs. aged balsamic vinegar
1 Tbs. red wine vinegar
1/8th-1/4 tsp. salt
5 grinds black pepper
1-1/2 tsp. dried oregano

Char the peppers all over on an open flame until the skin is black and blistered. Place the hot peppers inside of a plastic bag.

 This will steam the skin so that the peppers are easier to peel. When the peppers are cool enough to touch, peel them thoroughly. Use some running water to remove the charred skin if absolutely necessary.
Place the peppers in a ceramic, non reactive crock or glass bowl, add the remaining ingredients and toss the peppers so that they are coated with the marinade.  Cover and marinate over night in the refrigerator, if you can wait. They will keep for several days in the refrigerator, well covered.

Recipe writing and photos by Karen Pickus 2013
Recipe Courtesy Karen Pickus 2013

Mashed Butternut Squash

This is a yummy veg. Great along with savory meats like roast turkey of course, but I also love it as an accompaniment to roast pork or chops or even sausages. This is a nice change from potatoes and you get the benefit of beta carotene plus its a fantastic sweet vegetable. I roast the squash, this way the flavor is intensified and it makes it really easy to mash, season and serve.

1 large butternut squash
3 Tbs. maple syrup
1 1/2 Tbs. butter
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 pinch of salt
6-8 turns of white pepper, from the grinder

Preheat the oven to 350 degrees. Spray a sheet pan with olive oil cooking spray.
Cut the squash in half lengthwise, remove the seeds. Place the cut sided down on the pan.

Roast the squash for 1-1/2 hours until it is soft to the touched the squash and mash until smooth and all of the spices are mixed throughout and the butter is melted.

Serves 4

Recipe, writing and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013