With this hybrid technique, the squash steams then roasts at high heat so it’s velvety tender and beautifully golden brown on the outside. For a classic pairing, sage is briefly cooked in butter before mixing with the squash. It becomes delightfully crisp, and its flavor infuses the butter.
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I made this recipe and began with the oven set at 500 degrees. I steamed the squash at this temperature for five minutes, removed the foil and turned the oven down to 425 degrees;, from there, I followed the recipe. The squash turned out delicious and lightly browned. Made an excellent side dish with braised pork chops.
Can you imagine what the smoke would be like at 500 degrees?
Cannot wait to hear if this really works in an "ordinary" kitchen,even with a great vent.
This recipe would be delicious if the oven setting in the recipe were correctly stated. There is no way that 500 degrees can be correct! Maybe it should be 400.
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