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Squash baked with sage and chile butter

Time1 hour 15 minutes
YieldsServes 8
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Winter squashes such as carnival, delicata, kabocha, buttercup and turban are beautiful and terrific sliced, their gorgeous skins left on and roasted with butter until the edges are brown and crisp, spiced with a little ancho chile pepper and ground cumin.

From the story: They’d love to be invited

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1

Heat the oven to 375 degrees. Cut the squash in half and remove seeds. Cut into one-half-inch thick slices. It is not necessary to peel the squash. Toss the squash with olive oil, 1 teaspoon of the salt, and the pepper.

2

Arrange the squash in a single layer on two large baking pans with sides. Bake 45 minutes to 1 hour, until the squash is lightly browned and tender.

3

Heat the butter until melted. Stir in the sage, chile pepper and cumin. Brush the squash with the butter mixture during the last 5 minutes of baking.

From Corie Brown and Donna Deane.