Recipes and Cooking Carla's Sorghum with Butternut Squash 5.0 (1) Add your rating & review 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. By Carla Hall Carla Hall Facebook Instagram Website Carla Hall has over 20 years of experience in the entertainment and culinary industry. She is an avid motivational speaker, television host, judge, best-selling author, and television personality. Carla’s work can be seen throughout Better Homes & Gardens, ABC’s “The Chew,” Food Network, Netflix, and the Cooking Channel. Learn about BHG's Editorial Process Published on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Total Time: 1 hrs 30 mins Servings: 10 Yield: 5 cups Jump to Nutrition Facts Ingredients 1 cup uncooked sorghum 2 tablespoon extra-virgin olive oil ½ cup finely diced onion ½ cup finely diced or sliced celery 2 garlic cloves, minced ½ teaspoon kosher salt ¼ teaspoon ground black pepper 2 cup finely diced or sliced butternut squash 1 teaspoon chopped fresh thyme leaves 2 teaspoon red wine vinegar ½ teaspoon kosher salt ¼ cup finely chopped fresh Italian parsley 2 tablespoon pumpkin seeds, toasted Directions 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. 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. Rate it Print Nutrition Facts (per serving) 122 Calories 5g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 122 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 119mg 5% Total Carbohydrate 19g 7% Total Sugars 2g Protein 3g Vitamin C 8.1mg 41% Calcium 25mg 2% Iron 1.2mg 7% Potassium 228mg 5% Folate, total 17.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.