Recipe: Sorghum-Roasted Winter Squash

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Now that the first cold snap of the season has finally hit the lowcountry, I’ve got comfort food on the brain. Here’s a basic roasted winter squash side dish recipe that works with just about any variety, flavored with sorghum syrup — an under-used old-school Southern sweetener — and cayenne pepper. If you don’t have sorghum syrup, brown sugar, honey, agave nectar, or maple syrup would all work well, too.

Sorghum-Roasted Winter Squash

2 medium winter squash, such as acorn, hubbard or red kuri, partially peeled and cut into wedges
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup sorghum syrup
1/2 teaspoon fine sea salt
1/4 cup olive oil

Preheat the oven 350F. Cut the squash in half lengthwise, slice off the ends and scoop out the seeds. Peel the squash, not worrying if you’re unable to get all of the skin off — it will come off more easily after it’s cooked, and it’s also edible. Cut the squash crosswise into wedges. In a large bowl, toss the squash with the peppers, sorghum, salt and olive oil. Arrange the squash on a large broiling pan and roast until tender, 30 minutes to 1 hour depending on the size and variety of squash.

Serves 2 to 4 as a side dish.