0 (0)

Vegetables, Vegetarian

Squash baked with sage and chile butter

Squash baked with sage and chile butter
Los Angeles Times

An "ad hoc" cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully refreshing shredded turkey salad with mint ... Read more

Total time: 1 hour, 15 minutes | Serves 8
  • 5 pounds assorted squash such as buttercup, delicata, kabocha and carnival
  • 1/4 cup olive oil
  • 1 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup butter
  • 2 tablespoons minced sage
  • 1/2 teaspoon ancho chile pepper
  • 1/4 teaspoon ground cumin

Step 1Heat 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.

Step 2Arrange 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.

Step 3Heat 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.

Note: From Corie Brown and Donna Deane.


Salted Butterscotch Thumbprints
Salted Butterscotch Thumbprints

Iron skillet corn bread
Iron skillet corn bread

Carrot cake ice cream
Carrot cake ice cream

Corn Waffles
Corn Waffles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Chilled Asparagus with Green Garlic Mayonnaise and Dijon Egg Salad
Broccoli rabe with burrata
Braised escarole with colatura sauce
Springtime Peas