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Butternut Squash with Tangerine and Sage Glaze
- 8 pounds butternut squash with long necks
- 1 cup fresh tangerine juice, divided
- 1/2 cup whipping cream
- 1/4 cup (1/2 stick) butter
- 2 tablespoons grated tangerine peel
- Fresh sage leaves (about 30)
Directions:View on Bon Appetit
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