RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1519
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| Recipe Name: |
Butternut Squash with Tangerine and Sage Glaze |
| Source: |
, November 2004 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.. This can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375 degrees oven until warm, about 15 minutes.
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Ingredients:
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Directions:
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 a large baking dish. Sprinkle with salt and pepper. Spoon 3 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 5 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). |
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| Nutrition per Serving: |
| Calories: |
171 |
Total Carbs: |
36.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.3 |
Fat: |
3.9 |
Protein: |
3.06 |
| Fiber: |
8.75 |
Sodium: |
10.72 |
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