Spaghetti Squash with Sage Butter

by Katie of:
(Adapted from Chef Kurt Fleischfresser)
dishinanddishes.com
 
INGREDIENTS:
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
 
DIRECTIONS:
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. 
 
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