Hands-on Time
30 Mins
Total Time
50 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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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