Roasted Butternut Squash Hash With Mulled Sorghum Glaze

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1 (3 1/2-lb.) butternut squash, peeled and cut into 1/2-inch cubes

10 pearl onions

2 tablespoons unsalted butter, melted

3/4 teaspoon salt

1/4 teaspoon ground white pepper

1/2 cup sorghum

1/4 cup apple cider

1 tablespoon fresh orange juice

1/4 cup cold butter, cubed

1 tablespoon chopped fresh sage

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