Reverse seared Tri Tip and mashed butternut squash


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My mom was in town from Alaska visiting this weekend, so was trying to find some lower carb meals that she could enjoy as well. Found a tri-tip in the freezer, and James had just pulled the last of our squash out of the garden, so figured we'd experiment a little.

James jumped in to do the squash-- he cut them in half, scooped out the seeds, and slit into the flesh as best he could. He then slathered it with butter, and put them in the oven at 375° for a couple hours to soften up.


Tri-tip was rinsed, patted dry, and coated with a little olive oil. Then sprinkled it with Big Poppa's "Cash Cow" rub, and put it on the MAK to smoke for about an hour.

Once the squash were getting close to done, I cranked the grill up to HIGH and took the FlameZone covers off to get the direct heat for searing. Sizzled the Tri-Tip on there for a few minutes each side until it reached 140° IT, and let it rest a bit inside while we made up the mashed squash.


For the squash, we just scooped out the soft insides into a bowl, added a couple glugs of heavy cream, some smooshed roasted garlic, a few tablespoons of butter and a bit of salt, and hit it with the potato masher for a few minutes. Butternut squash has less carbohydrates than regular ol' potatoes, way more vitamins, and man o' man I will totally do these any day, carb watching or no. SO flavorful and filling.


Sliced up the Tri-Tip, added a side salad, and we had one delicious meal! Didn't get a fancy "plated" shot of the whole dinner, we were hungry!!



YUM and YUM!!!

A great looking Fall meal, Kat!

BTW - Have you ever used Butternut squash as a pumpkin substitute for pies? I recently learned about this but have never tried it.


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I haven't tried that for pies, but that's a great idea! I can see doing 1/2 and 1/2 and no one noticing the difference, for sure. At least in my family, where there's no visible pie on the plate after we add an adequate helping of whipped cream on top....

There were actually some articles that came out recently about pumpkin pie filling not really being pumpkin, (as we think of pumpkins), but rather made mostly out of a variety of squash that makes better pie filling. So maybe we've been doing it all along and just never knew!! :)


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You can use any orange(winter) squash as a substitute for pumpkin in a pumpkin pie. They're all the same family of squash, and pumpkin is the mildest in flavor, so a "squash pumpkin pie" will be(is) more robust in flavor.
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