Butternut Squash and Tangelo Dip with Sage Recipe

Name: Butternut Squash and Tangelo Dip with Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/2-pounds butternut squashpeeled, seeded and cut into 1-inch pieces; 1 teaspoon finely grated tangelo or mandarin zest; 1 tangelo or 2 mandarins, peeled and separated into sections; 2 tablespoons unsalted butter, cubed; 2 tablespoons honey; 1 small cinnamon stick; 2 cardamom pods, cracked; 1 star anise pod; Small pinch of saffron threads; Salt; Pepper; 1/2 cup water; 2 tablespoons fresh tangelo or mandarin juice; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 tablespoons minced sage; Hot paprika, for sprinkling

Servings: persons

One 2 1/2-pounds butternut squashpeeled, seeded and cut into 1-inch pieces
1 teaspoon finely grated tangelo or mandarin zest
1 tangelo or 2 mandarins, peeled and separated into sections
2 tablespoons unsalted butter, cubed
2 tablespoons honey
1 small cinnamon stick
2 cardamom pods, cracked
1 star anise pod
Small pinch of saffron threads
Salt
Pepper
1/2 cup water
2 tablespoons fresh tangelo or mandarin juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced sage
Hot paprika, for sprinkling

1
Preheat the oven to 400.
2
In a large baking dish, toss the squash with the tangelo zest and sections, butter, honey, cinnamon stick, cardamom, star anise and saffron and season with salt and pepper.
3
Pour the water into the dish and bake for about 1 hour, until the squash is very tender and browned in spots; discard the spices.
4
Transfer the squash, tangelo sections and any pan juices to a food processor and let cool completely.
5
Add the tangelo juice and 3 tablespoons of olive oil and pulse until nearly smooth.
6
Stir in the sage and season with salt and pepper.
7
Scrape the dip into a bowl, drizzle with olive oil and garnish with hot paprika.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 2 1/2-pounds butternut squashpeeled, seeded and cut into 1-inch pieces, 1 teaspoon finely grated tangelo or mandarin zest, 1 tangelo or 2 mandarins, peeled and separated into sections, 2 tablespoons unsalted butter, cubed, and more.

Yes, Butternut Squash and Tangelo Dip with Sage falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butternut Squash and Tangelo Dip with Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions