Citrus Herbed Butternut Squash

Nut Free Fish Free Soy Free Gluten Free 

This recipe gives baked butternut squash a citrus twist!

1 lemon
1 orange
½ cup of water
¼ cup lemon juice
¼ cup orange juice
2 tablespoon sugar
1 teaspoon dried sage
1 teaspoon dried thyme
2-3 tablespoons butter
Salt and pepper, to taste
1 large butternut squash

Preheat oven to 350°.

Zest the lemon and orange so that you yield 1 tablespoon of zest from each. Cut the remaining fruit into wedges and set aside.

In a small sauce pan, combine the water, citrus zests and citrus juices, and the sugar. Bring to a boil and then reduce heat to a simmer. Add in the sage and thyme and stir to blend. Cook for about 15 minutes, or until liquid is reduced to about ½ cup.  Remove from heat; whisk in butter and pepper. Cover to keep warm, and set aside.

Cut the butternut squash lengthwise into quarters, discard seeds and pulp. Place squash, skin side down,  in a shallow baking pan filled with ½” to 1” of water. Squeeze juices from the citrus wedges onto the butternut squash. Bake at 350° for 30-40 minutes or until tender. When done remove from oven and scrape inside of squash with tines of a fork; drizzle sauce over squash. Serve immediately. 

Serves 4-6.

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