Roasted Butternut Squash Hash with Mulled Sorghum Glaze

Ingredients

• 0.3 cup apple cider 
• 0.3 cup butter cold cubed
• 3.5 lb butternut squash peeled cut into 1/2-inch cubes
• 1 tablespoon sage fresh chopped
• 0.3 teaspoon ground pepper white
• 1 tablespoon orange juice fresh
• 10  pearl onions 
• 0.8 teaspoon salt 
• 0.5 cup sorghum syrup 
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• sauce pan
• oven
• roasting pan

Directions

1. Preheat oven to 42
2. Toss together first 5 ingredients.
3. Place mixture in a single layer in a lightly greased roasting pan.
4. Bake 30 minutes or just until caramelized and fork-tender (al dente), stirring every 10 minutes.
5. 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.
6. Toss together squash mixture, sorghum mixture, and 1 Tbsp. sage in a serving bowl.
7. Sprinkle with salt and pepper to taste.