Squash baked with sage and chile butter Recipe - 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...
Ingredients
- 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
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