Name: Squash baked with sage and chile butter Recipe
Total time: 1 h 15 min
Yield: Serves 8
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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By Betty Hallock

Nov. 22, 2006

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.

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5 pounds assorted squash such as buttercup, delicata, kabocha and carnival

¼ cup olive oil

1 ¼ teaspoon salt, divided

¼ teaspoon pepper

½ cup butter

2 tablespoons minced sage

½ teaspoon ancho chile pepper

¼ teaspoon ground cumin

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.

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.

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.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.