Sunday Supper

I cooked my first dinner in our new place yesterday and wanted to give my pressure cooker, that I finally have space in the kitchen for, a try for the first time. So I determined my menu to be Everyday Paleo’s Beyond Easy Pulled Pork with guacamole, roasted yellow and red peppers, along with mashed sweet and spicy butternut squash which I made using the pressure cooker.

In the morning I got my enormous 7 pound pork shoulder seasoned up per recipe for the Beyond Easy Pulled Pork, and into the Crockpot to cook all day. Let’s just say that I now have A LOT of tasty leftovers.

Once the pork was done yesterday evening, I shredded it up and let it soak up juices while staying warm back in the Crockpot while I made the side dishes.

Link above will take you to info on how I make my easy “guacamole” and for the roasted peppers I just quarter them, toss with olive oil and seasoned salt then broil on high on each side for 5-8 minutes until slightly charred.

New recipe you get here is the Sweet and Spicy Mashed Butternut Squash


1 large butternut squash, peeled and cut into large chunks

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Cayenne

1/2 tsp Sea Salt

1 to 2 Tbsp of butter


Cook butternut squash using steamer basket in pressure cooker on high for 8 minutes, then use automatic steam release

Once steam is released transfer squash to large bowl

Add butter and all seasonings and mash together

That’s it – so delicious! Be prepared for many more pressure cooker recipes to come…

Here are the pics:

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Oh, yum. This looks so good!

We had Tex Mex several nights ago, and all I could think was, “I could make this for less money at home and it would taste better.” I just need to get my dutch oven (later this month; yay!). I’m also looking forward to making some carnitas with the pork recipes you’ve given.

Hines-Sight Blog

Looks great.


Where did you get the rug in your living room from? I love it!


I made the butternut squash last night and it was so yummy! Thanks for sharing the recipe! 🙂


This was the BEST EVER meal. I did not want it to come to an end. The flavors all blended so nicely. Guess what is on my menu for dinner tonight?