• 1 Rating

From the book CARLA HALL'S SOUL FOOD: Everyday and Celebration. Reprinted by permission. Sorghum's chewiness and nuttiness play nicely with the earthy, tender butternut squash in this fall side dish recipe.

Carla Hall
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare sorghum according to package instructions.

    Advertisement
  • In a large, straight-sided skillet heat oil over medium-high heat. Add the onion, celery, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir for 2 minutes. Add the squash and cook for 6 minutes, stirring occasionally. Add the thyme and cook for 3 minutes more or until vegetables are tender, stirring occasionally. Stir in the vinegar and cook about 1 minute or until it evaporates.

  • Add the sorghum and 1/2 teaspoon salt. Stir until heated through. Fold in the parsley and remove from the heat. Transfer to a serving dish and top with the pumpkin seeds. Serve hot, warm, or at room temperature.

Tips

Prepare sorghum and vegetables as directed through step 2. Cool. Store sorghum and vegetables separately in two airtight containers. To serve, continue with step 3.

Nutrition Facts

122 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 119 mg sodium. 228 mg potassium; 19 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 2983 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 25 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0