Butternut Squash with Tangerine and Sage Glaze
Elevate your roasted vegetable game with this irresistible Butternut Squash with Tangerine and Sage Glaze! Sweet, nutty cubes of golden-roasted butternut squash are perfectly caramelized and then drizzled with a vibrant glaze made from fresh tangerine zest and juice, warm brown sugar, and aromatic sage leaves. The butter-infused glaze clings to every piece, infusing the dish with citrusy brightness and herbal depth. Ready in under an hour, this recipe is easy to prepare yet sophisticated enough for holiday gatherings or special dinners. Serve it warm as a side dish that pairs beautifully with roasted meats or atop a bed of greens for a stunning vegetarian centerpiece. Bursting with seasonal flavors, this recipe is a must-try for fall and winter entertaining! Keywords: roasted butternut squash, tangerine glaze, tangerine sage recipe, holiday side dish, easy vegetable recipe.
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Recipe Information
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tangerines
- 1.5 tablespoons brown sugar
- 6 fresh sage leaves
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds and strings. Cut the squash into 1-inch cubes.
In a large mixing bowl, toss the butternut squash cubes with olive oil, salt, and black pepper until evenly coated.
Spread the squash cubes in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast the squash in the preheated oven for 25 minutes, flipping halfway through, until the edges are golden brown and the squash is tender.
While the squash roasts, prepare the tangerine and sage glaze. Zest one tangerine, then juice both tangerines into a small saucepan. Add the brown sugar and stir over medium heat until the sugar dissolves.
Add the sage leaves and butter to the saucepan. Stir until the butter melts completely and the glaze thickens slightly, about 3-4 minutes. Remove from heat and set aside.
Once the squash has finished roasting, transfer it to a serving dish. Drizzle the tangerine and sage glaze over the squash, tossing gently to coat evenly.
Garnish with additional fresh sage leaves if desired, and serve warm.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 57.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4223 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
