Butternut Squash with Tangerine and Sage Glaze

by Laura on November 16, 2013

in Side Dishes, Thanksgiving Holiday


Take advantage of the delicious flavors of the season by pairing the butternut squash with a citrus flavor and a bit of sage. Warming and inviting, this recipe is sure to please. Perfect for Thanksgiving and throughout the season.

  • 8 lbs butternut squash with long necks
  • 1 cup fresh tangerine juice, divided
  • ½ cup whipping cream
  • ¼ cup (1/2 stick) butter
  • 2 tbsp grated tangerine peel
  • fresh sage leaves (30)


Preheat oven to 375 degrees F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter.

Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash.

Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375 degree F oven until warm, about 15 minutes.)


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