Butternut Squash with Sage and Piment d'Espelette

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Discover the rich flavors of the French Basque region with this delightful Butternut Squash with Piment d'Espelette recipe. Piment d'Espelette, a unique variety of chili cultivated in the Pyrénées, has been a cherished ingredient in the cuisine of the northern Basque people for centuries. With its mild heat and deep flavor, it adds a special touch to this delectable dish. 

Serve this Butternut Squash with Piment d'Espelette as a side dish at a family gathering or as a comforting addition to a cozy dinner and explore  the enchanting French Basque region with every delectable bite. With only 160 producers cultivating Piment d'Espelette on 450 acres, this recipe allows you to savor a rare and authentic taste of history. Enjoy the essence of French tradition and Basque heritage with this unforgettable dish. 


4 tablespoons butter or substitute with Extra Virgin Olive Oil for vegetarian option
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. If making vegetarian recipe combine oil, dried shallots, sage, honey, salt and stock in small bowl and mix well.

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.


Additional Details

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