Candy Roaster Squash with Sorghum, Black Walnuts and Cranberries
Cook time: 45 minutes
3 lbs candy roaster squash or butternut squash
2 tbsp olive oil
3/4 tsp black pepper
1 1/4 tsp kosher salt
1/4 cup unsalted butter
1/2 cup sorghum syrup
1 cup toasted walnuts
1/2 cup chopped dried cranberries
Preheat oven to 400F. Line 2 large baking sheets with aluminum foil. Peel squash, halve lengthwise and trim ends. Remove and discard seeds. Cut squash into 3/4 inch thick wedges. Place in a large bowl, toss with oil, pepper and 1 tsp salt. Arrange in a single layer on prepared baking sheet. 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 1/4 tsp salt.
When squash is done, remove from the oven and transfer to a large serving bowl. Drizzle with syrup and top with the dried cranberries.