6½ cups 2-inch-cubed peeled butternut, acorn, or delicata squash
1 large sweet onion, cut into wedges
2 Honeycrisp apples, cut into wedges
2 tablespoons olive oil
2 tablespoons sorghum syrup, divided
2 teaspoons chopped fresh sage, divided
1 teaspoon kosher salt, divided
¼ teaspoon ground black pepper
2 tablespoons unsalted butter, melted
Garnish: fresh sage leaves
Instructions
Preheat oven to 400°.
In a large bowl, combine squash, onion, and apple. Add oil, 1 tablespoon sorghum syrup, 1 teaspoon chopped sage, ½ teaspoon salt, and pepper; toss well. Spread squash mixture onto a large rimmed baking sheet.
Bake, stirring occasionally, until tender, lightly browned, and caramelized, 25 to 30 minutes. Drizzle with melted butter and remaining 1 tablespoon sorghum syrup, and sprinkle with remaining 1 teaspoon chopped sage and remaining ½ teaspoon salt; toss until combined. Spoon onto a serving platter. Garnish with sage leaves, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sorghum-roasted-winter-squash-and-apples/