Squash baked with sage and chile butter

Time 1 hour 15 minutes
Yields Serves 8
Squash baked with sage and chile butter

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 was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.