Photography by Jim Bathie | Food Styling by Aaron Conrad | Styling by Haley Bilunas
This Sorghum Roasted Winter Squash and Apples is a cozy, seasonal side dish that pairs caramelized squash, sweet apples, and onion with sorghum syrup, butter, and fresh sage. Roasted until tender and golden, this flavorful medley balances sweet and savory for the perfect fall or holiday recipe. Simple and comforting it’s a beautiful addition to any autumn table.
Sorghum Roasted Winter Squash and Apples
Makes 8 servings
Ingredients
- 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.
