Roasted Candy Roaster Squash

Ingredients

• 1  candy roaster (or butternut) squash (roughly 2 1/2 - 3 pounds)

• 1 cup toasted black walnuts

• 1/2 cup chopped dried cranberries

• 2 tablespoons olive oil

• 1/2 cup sorghum syrup (we love to use muddy pond sorghum!)

• 1/2 cup unsalted butter

• 3/4 tABLESPOON black pepper

• 1 1/4 tEASPOONS salt

DIRECTIONS

• Preheat oven to 400°F.   Line 2 large baking sheets with aluminum foil. 

• Peel squash, halve lengthwise, and trim ends.  Remove and discard seeds.  Cut squash into about 3/4-inch-thick wedges.  Place in a large bowl; toss with oil, pepper, and 1 teaspoon of the salt.  Arrange in a single layer on prepared baking sheets (do not overcrowd). 

• Bake until golden and tender, about 35 minutes, gently turning squash halfway through cook time.

• While squash bakes, melt butter in a small saucepan over medium until bubbly, swirling pan occasionally to help butter melt evenly.  Once butter mostly stops bubbling and has started to brown, remove pan from heat. 

• Whisk in sorghum and remaining 1/4 teaspoon salt. Cover and set aside to keep warm.

• Transfer squash to a serving platter.  Pour half of the sorghum mixture over squash; pour remaining sorghum mixture into a small serving bowl or pitcher. 

• Sprinkle squash with toasted walnuts and cranberries.  Serve hot or warm alongside additional remaining sorghum mixture.