Butternut Squash With Tangerine And Sage Glaze

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 lbs butternut squash, with long necks
• 1 cup fresh tangerine juice, divided
• 1/2 cup whipping cream
• 1/4 cup butter
• 2 tablespoons grated tangerine peel
• fresh sage leaf (about 30)

Recipe

• 1 preheat oven to 375°f
• 2 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.
• 3 spoon 6 tablespoons tangerine juice over squash. spoon cream over squash; dot with butter. bake squash until beginning to brown, about 30 minutes.
• 4 mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash.
• 5 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).
• 6 (can be prepared 4 hours ahead.let stand at room temperature. before serving, heat in 375°f oven until warm, about 15 minutes.).