Butternut Squash with Tangerine and Sage Glaze

Ingredients for Butternut Squash with Tangerine and Sage Glaze

• 3.6kg butternut squash with long necks

• 240ml fresh tangerine juice, divided

• 120ml whipping cream

• 60ml (1/2 stick) butter

• 2 tablespoons grated tangerine peel

• Fresh sage leaves (about 30)

How to make Butternut Squash with Tangerine and Sage Glaze

Preheat oven to 191°C. 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 90ml 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 150ml 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 191°C oven until warm, about 15 minutes.)

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.