Spaghetti Squash with Sage Butter

by Katie of:
(Adapted from Chef Kurt Fleischfresser)
1 spaghetti squash (or use 4 cups cubed roasted butternut squash)
2 T. olive oil
1 t. salt
1/2 t. pepper
1 1/2 c. fresh sage leaves
2 cloves garlic
1 red chile (or jalepeno)
1 pound butter (or 2 cups)
1 t. salt
1/2 t. pepper
Preheat oven to 375 º.  Remove seeds from squash.Drizzle olive oil over squash. Sprinkle with salt and pepper and place cut side down on lined baking sheet.  Bake for 30-40 minutes or until fork easily inserts in squash and it's very soft.
In food processor add next 6 ingredients and process until smooth.  Remove to bowl to use or spoon longways down a long piece of wax paper.  Roll up to form a log and twist ends shut. Place inside a freezer bag.  Will store up to 2 months.