Butternut Squash with Tangerine and Sage Glaze Recipe

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Butternut Squash with Tangerine and Sage Glaze
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  1. Preheat oven to 375°F. 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°F oven until warm, about 15 minutes.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.12 Kcal (557 kJ)
Calories from fat 23.33 Kcal
% Daily Value*
Total Fat 2.59g 4%
Cholesterol 7.96mg 3%
Sodium 10.71mg 0%
Potassium 833.14mg 18%
Total Carbs 29.06g 10%
Sugars 6.27g 25%
Dietary Fiber 4.54g 18%
Protein 2.53g 5%
Vitamin C 53mg 88%
Vitamin A 2.3mg 76%
Iron 2.3mg 13%
Calcium 115mg 11%
Amount Per 100 g
Calories 53.32 Kcal (223 kJ)
Calories from fat 9.35 Kcal
% Daily Value*
Total Fat 1.04g 4%
Cholesterol 3.19mg 3%
Sodium 4.29mg 0%
Potassium 333.74mg 18%
Total Carbs 11.64g 10%
Sugars 2.51g 25%
Dietary Fiber 1.82g 18%
Protein 1.02g 5%
Vitamin C 21.2mg 88%
Vitamin A 0.9mg 76%
Iron 0.9mg 13%
Calcium 46.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • low cholesterol

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