Chili-Roasted Butternut Squash

Not pictured: The butternut squash; these are yams. Had to put up some fall-related picture...

For this holiday season I have roasted off some butternut squash for a few different events, small and large, and even turned a bunch of it into a delicious vegetarian bisque which I served at the Hahn Wreath-making party.
For those who are looking for the recipe it is so simple I don't even think this one requires an official recipe format, but here are some bullet points for ease on the eyes:

• 1 - 100 Butternut and/or Kabocha squash - hey, I don't know how big your oven is :P
• Tossed in olive oil, liberally dusted with Special Chili Blend and a little salt
• Roast on 350F until browned and soft but not mushy
• Brown as much butter as you like (2 sticks is good for two squash) with sage leaves until sage is crispy and milk solids are browned but not burnt. Pour it over the squash to stop the cooking process.

After that, it's up to you. I tossed mine with baby arugula, cotija cheese and goat cheese as well sundried tomatoes. Candied walnuts are nice as well as toasted pistachios or hazelnuts. Enjoy and feel free to share pics with us on Facebook at https://www.facebook.com/chefspalettespicerubs/ since I didn't snap any pics and had to use my candied yams from Thanksgiving dinner for the image!

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