Saveur

Photo: James Baigrie

SERVES 6 – 8

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.

3–5 lb. kabocha squash
6 tbsp. butter
Sea salt and freshly ground pepper
2 cups fresh bread crumbs
2 tbsp. fresh sage, chopped

1.Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.

2. Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.

3. Uncover squash, divide mixture between halves, and bake until golden, 15–20 minutes more. Garnish with fresh sage sprigs.

This article was first published in Saveur in Issue #54