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Cheesy Sorghum and Shaved Squash Pilaf

Photo: Iain Bagwell; Styling: Kay Clarke

Hands-on time 34 mins
Total time 34 mins

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

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)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces cave-aged Gruyère cheese, finely shredded (about 3/4 cup)

Nutrition 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

How to Make It

  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.