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