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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Iain Bagwell; Styling: Kay Clarke

Recipe Summary

hands-on:
34 mins
total:
34 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; fat 7.8g; saturated fat 2.6g; mono fat 3.8g; poly fat 0.9g; protein 8g; carbohydrates 27g; fiber 4g; cholesterol 12mg; iron 2mg; sodium 282mg; calcium 143mg.
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