Roasted Butternut Squash Hash with Mulled Sorghum Glaze

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.

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.

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