Butternut Squash with Tangerine and Sage Glaze


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

1. Preheat oven to 375°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 unti...

View full recipe at SpringPad


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