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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.
Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Spatula
- Serving platter
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Easy & Delicious Baked Squash
chefyoyo.com
Mexican-Style Spaghetti Squash Casserole | Oregonian Recipes
recipes.oregonlive.com
Summer Squash Stuffing Casserole Recipe - (4.5/5)
keyingredient.com
Twice-baked Winter Squash
gaviidaesails.com
Spaghetti Squash Casserole | Recipe Cart
getrecipecart.com
Butternut Squash Puree with Brown Butter and Sage from The Side Dish Handbook by Tori Ritchie
app.ckbk.com
Summer Squash with Chili Oil, Basil, and Burrata | TASTE
tastecooking.com
Squash Casserole with Stuffing Recipe: How to Make It
tasteofhome.com