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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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
1 hr 30 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • Prepare sorghum according to package instructions.

  • 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.


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; fat 5g; saturated fat 1g; carbohydrates 19g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 2982.8IU; vitamin c 8.1mg; thiamin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 17.6mcg; sodium 119mg; potassium 228mg; calcium 25mg; iron 1.2mg.