The French Piment d'Espelette is a variety of chilies that are cultivated in the French, Pyrénées and are traditionally used in the cuisine of the northern Basque people. There are 160 producers of Piment d'Espelette in the French Basque region that plant only 450 acres for the total world production. They are mild with only slight heat but an excellent deep flavor.
4 tablespoons butter
1/4 cup thinly sliced shallots or 2 Tbsps. Dried Shallots
2 teaspoons Dalmatian Sage Rubbed or 2 tablespoons chopped fresh sage
1/2 cup honey
2 teaspoons French Fleur de Sel Sea Salt
1 cup vegetable stock
2 medium butternut squashes, peeled, seeded and diced in 1/2-inch cubes
1/2 teaspoon Piment d'Espelette or more to taste as a finish to sprinkle over baked squash.
Preheat oven to 450°F.
In large sauté pan, melt the butter, and sauté the shallots until translucent. Stir in the sage, honey, salt and stock.
In a large bowl, toss the squash cubes with the shallot mixture.
On a baking sheet, spread squash in a single layer, and bake. After 15 minutes, stir with a spatula so that the cubes can brown on all sides and bake approximately 15 minutes more.
Finish with Piment d'Espelette and serve.
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