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.

Tyler Brown, Capitol Grille, Nashville, Tennessee
Recipe by Southern Living January 2012

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Recipe Summary test

hands-on:
30 mins
total:
50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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