Butternut Squash With Tangerine and Sage Glaze

"Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking. Bon Appetit 2004"
 
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Ready In:
1hr 5mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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 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 (do not turn squash over at any point).
  • (Can be prepared 4 hours ahead.Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.).

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Reviews

  1. Hmmmmmmmmmm. Must try this, sounds very interesting.
     
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