Ingredients Jump to Instructions ↓

  1. 8 lbs 3632g / 128oz Butternut squash with long necks

  2. 1 cup 237ml Fresh tangerine juice - divided

  3. 1/2 cup 118ml Whipping cream

  4. 1/4 cup 49g / 1.7oz Butter - (1/2 stick)

  5. 2 tablespoons 30ml Grated tangerine peel Fresh sage leaves - (abt 30)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. 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 degrees oven until warm, about 15 minutes.) This recipe yields 16 servings.


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