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.
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)
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.
Cut squash into long, 1 1/2-inch-wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups.
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.
Remove pan from heat. Sprinkle pilaf evenly with Gruyère; gently fold in cheese until it melts.