Butternut Squash with Tangerine and Sage Glaze

Name: Butternut Squash with Tangerine and Sage Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter; 4 kilograms butternut squash with long necks; 30 Fresh sage leaves (about; 2 Tbsps grated tangerine peel; 237 milliliters fresh tangerine juice, divided; 118 milliliters whipping cream

Need a gluten free, primal, and vegetarian hor d'oeuvre? Butternut Squash with Tangerine and Sage Glaze could be an excellent recipe to try. This recipe makes 16 servings with 161 calories, 3g of protein, and 6g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up butter, butternut squash, sage leaves, and a few other things to make it today.

Instructions

Preheat oven to 375°F.

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Oven

Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes.

Ingredients you will need

Squash

Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter.

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Salt And Pepper

Tangerine Juice

Butter

Squash

Cream

Bake squash until beginning to brown, about 30 minutes.

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Squash

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Oven

Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash.

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Tangerine

Squash

Juice

Place 1 sage leaf atop each squash round.

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Squash

Sage

Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead.

Ingredients you will need

Squash

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Oven

Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)

Equipment you will use

Oven