Chef and culinary storyteller Pyet DeSpain has penned a lovely new book called “Rooted in Fire.” It explores DeSpain’s deeply personal journey through Native American and Mexican traditions, ancestral wisdom, and healing foodways. This book is part memoir, recipes, and ceremony—a fascinating take on Native American and Mexican cuisine.
Here, the author shares a recipe that she first tasted in Valle de Guadalupe, Mexico, that she reinterpreted with her own touch. This would make a wonderful side dish surprise for holiday parties. To make this simple recipe, halve and seed the butternut squash, then bake it with melted butter, honey, habanero pepper, cumin, smoked paprika, salt, and pepper. The butternut squash becomes golden brown and caramelized, tasting sweet, savory, and spicy all at once.
