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• Heavy cream 10 oz

• Whole milk 1/2 cup

• Dijon mustard 1 tsp

• Dried chili flakes a pinch

• Garlic 1 clove, crushed

• Sage a small handful of leaves, chopped

• Butternut squash (about 2 lbs), peeled, deseeded and thinly sliced


1. Heat the oven to 375 F.

2. Add in all the ingredients other than the squash in a small pan.

3. Season generously and bring to just below boiling point.

4. Arrange slices of squash in a shallow ovenproof dish and then add in infused cream.

5. Bake for about 30-40 minutes (make sure to occasionally press down squash with a spatula as baking) or until the squash is tender and the top has started to golden and bubble.

6. Let sit for 10 minutes before serving.

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