Perfect for a chilly winter day, our Sorghum and Roasted Butternut Squash is sure to bring a smile to your face and help you forget about the freezing weather outside. We just love using butternut squash in recipes this time of year because it adds a wonderful texture that not many other vegetables offer. The squash is packed full of nutrition, as a one-cup serving provides you with 63 calories, 3 g of dietary fiber, 0 g of fat, and 6 mg of sodium! It’s also rich in vitamin A, which stimulates the production and activity of white blood cells, takes part in remodeling bone, helps maintain the health of endothelial cells (those lining the body’s interior surfaces), and regulates cell growth and division (1). This recipe also has whole grain sorghum, which is a great way to add in some extra nutrition value–after all, there are 5 grams of protein in 3/4 cups (cooked)! Sorghum is gluten-free, and is naturally rich in iron, antioxidants, phytochemicals, and fiber. You can learn more about sorghum through the Sorghum Checkoff website here.
So, with all of this fabulous nutrition content, it’s no wonder that this recipe is one of our favorites. Not only is it ideal for cold days, but the warm flavors of cranberry, squash, and sorghum combine together to make something truly unforgettable and completely seasonal! We sincerely hope that you enjoy this recipe as much as we do–hopefully, it’s one that becomes a staple in your household for years to come.
Sorghum and Roasted Butternut Squash with a Cranberry-Pear Sauce
Serves: 8 servings
1 cup whole grain sorghum
1 teaspoon coconut oil
1 Butternut Squash, peeled, and cut in 1 inch cubes
1 cup whole cranberries, fresh
2 medium pears, peeled
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon vanilla
2 tablespoons sorghum syrup or maple syrup
1 tablespoon apple cider vinegar
In a medium saucepan bring 4 cups of water to a boil.
Add whole grain sorghum. Cover and bring to a full boil for 5 minutes.
Reduce heat to medium and cook for an additional 40 minutes covered or until sorghum is soft with a tender bite. Strain excess water.
Remove from heat, cover, and allow sorghum to cool completely.
Roasted Butternut Squash and Cranberry-Pear Sauce:
Pre-heat oven to 400 F.
Spread coconut oil over a parchment lined sheet pan. Place butternut squash, cranberries and pears on the sheet pan and cook for 25 minutes. (Butternut squash might need to cook another 5-10 minutes until browned and soft)
Take the parchment sheet out of the oven and let cool.
Place the cooked cranberries and pears into to a high-speed blender, food processor or Nutri-Bullet with ½ cup of water, cinnamon, ginger, vanilla, syrup, and apple cider vinegar, and mix until blended.
In a medium size bowl, add the cooked sorghum and ¼ cup of cranberry sauce. Mix until combined.
To serve, place the sorghum and cranberry mixture onto a plate. Place the butternut squash over the sorghum and drizzle it with the remaining cranberry sauce.