Cheesy Sorghum and Shaved Squash Pilaf

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Cheesy Sorghum and Shaved Squash PilafRecipe

Photo: Iain Bagwell; Styling: Kay Clarke

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck--that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

Serves 8 (serving size: about 3/4 cup)


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1 cup water
1/2 ounce dried porcini mushrooms
12 ounces peeled butternut squash
2 tablespoons olive oil
1/2 cup finely chopped shallots
1 tablespoon fresh thyme leaves
8 ounces sliced cremini mushrooms
3 garlic cloves, minced
3 cups cooked sorghum (about 1 cup uncooked grains)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces cave-aged Gruyère cheese, finely shredded (about 3/4 cup)


Hands-on: 34 Minutes
Total: 34 Minutes

1. Combine 1 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH for 3 minutes. Let stand 10 minutes. Remove mushrooms from cup with a slotted spoon, reserving liquid in cup. Finely chop porcini.

2. Cut squash into long, 1 1/2-inch-wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups.

3. Heat a large (14-inch) skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, thyme, cremini mushrooms, and garlic; sauté 9 minutes. Stir in porcini, sorghum, salt, and pepper. Pour in porcini soaking liquid, stopping before grit at bottom of measuring cup reaches opening. Arrange squash ribbons on top; cover and cook 4 minutes. Gently stir squash into sorghum mixture; cook 2 minutes or until most of liquid evaporates.

4. Remove pan from heat. Sprinkle pilaf evenly with Gruyère; gently fold in cheese until it melts.

Created date

September 2015

Nutritional Information

Calories 197
Fat 7.8 g
Satfat 2.6 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 8 g
Carbohydrate 27 g
Fiber 4 g
Cholesterol 12 mg
Iron 2 mg
Sodium 282 mg
Calcium 143 mg