Roasted Butternut Squash Hash with Mulled Sorghum Glaze

Southern Living
A sorghum-apple cider glaze glosses chunks of butternut squash and pearl onions for an impressive side dish of Roasted Butternut Squash Hash with Mulled Sorghum Glaze.
Makes 6 servings

Ingredients

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1 (3 1/2-lb.) butternut squash, peeled and cut into 1/2-inch cubes
10 pearl onions
2 tablespoons unsalted butter, melted
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup sorghum
1/4 cup apple cider
1 tablespoon fresh orange juice
1/4 cup cold butter, cubed
1 tablespoon chopped fresh sage

Preparation

Hands-on: 30 Minutes
Total: 50 Minutes

1. Preheat oven to 425°. Toss together first 5 ingredients. Place mixture in a single layer in a lightly greased roasting pan. Bake 30 minutes or just until caramelized and fork-tender (al dente), stirring every 10 minutes.

2. Meanwhile, stir together sorghum, apple cider, and orange juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Boil, stirring occasionally, 5 to 6 minutes or until mixture is reduced by half. Stir in cold butter until melted.

3. Toss together squash mixture, sorghum mixture, and 1 Tbsp. sage in a serving bowl. Sprinkle with salt and pepper to taste.

Created date

December 2011