Butternut Squash with Mandarin and Sage Glaze recipe Judy

[Guest guest]

Hi Judy, here's one I picked out for you, it's

a favoite. Happy you enjoy my recipes.

If you can't juice enough tangerine juice to make a

cup

then add some orange juice to it making a cup.

Mari

 

Butternut Squash with Mandarin and Sage Glaze

 

4 pounds butternut squash with long necks

1 cup fresh mandarin or tangerine juice, divided

1/2 cup whipping cream

1/4 cup butter

2 tbsps. grated mandarin or tangerine peel

fresh sage leaves, about 16

 

Preheat oven to 375 degrees. Cut neck off each squash.

(You can use the entire squash, but using only the

necks allows for a very uniform presentation in the

pan) Peel necks and cut crosswise into generous

1/3-inch-thick slices. Overlap slices in a large

baking dish. Sprinkle with salt and pepper. Spoon 6

tbsps. citrus juice over squash. Spoon cream over

squash; dot with butter. Bake squash until beginning

to brown, about 30 minutes. Mix peel into remaining 10

tablespoons juice; drizzle over squash. Place 1 sage

leaf atop each squash round, or scatter evenly over

dish. 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 degree oven until warm, about 15 minutes.)

 

 

 

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[Guest guest]

Mari,

 

Thanks so much for thinking of me with a Butternut Squash recipe. I can't wait

to try it. I've got some butternut squash sitting on the kitchen counter,

begging to be used. I would of never thought to put sage and tangerine juice

on it.

 

Hugs,

Judy

-

Mari 84

Wednesday, January 17, 2007 12:20 PM

Butternut Squash with Mandarin and Sage Glaze

recipe Judy

 

 

Hi Judy, here's one I picked out for you, it's

a favoite. Happy you enjoy my recipes.

If you can't juice enough tangerine juice to make a

cup

then add some orange juice to it making a cup.

Mari

 

Butternut Squash with Mandarin and Sage Glaze

 

4 pounds butternut squash with long necks

1 cup fresh mandarin or tangerine juice, divided

1/2 cup whipping cream

1/4 cup butter

2 tbsps. grated mandarin or tangerine peel

fresh sage leaves, about 16

 

Preheat oven to 375 degrees. Cut neck off each squash.

(You can use the entire squash, but using only the

necks allows for a very uniform presentation in the

pan) Peel necks and cut crosswise into generous

1/3-inch-thick slices. Overlap slices in a large

baking dish. Sprinkle with salt and pepper. Spoon 6

tbsps. citrus juice over squash. Spoon cream over

squash; dot with butter. Bake squash until beginning

to brown, about 30 minutes. Mix peel into remaining 10

tablespoons juice; drizzle over squash. Place 1 sage

leaf atop each squash round, or scatter evenly over

dish. 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 degree oven until warm, about 15 minutes.)

 

________

Everyone is raving about the all-new Mail beta.

http://new.mail.