Roasted Butternut Squash Hash with Mulled Sorghum Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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