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Roasted Butternut Squash Hash with Mulled Sorghum Glaze

Hands-on time 30 mins
Total time 50 mins
Yield Makes 6 servings
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.


  • 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

How to Make It

  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.