Awesome Autumn Dinner
As autumn arrives and the temperature begins to drop, it’s time to trade in our light, cool summer meals for those that are warming and soothing. Our Fall Sorghum Buddha Bowl is the perfect comforting dish that celebrates the flavors of fresh, in-season fall vegetables and fruits and makes this a hearty dinner. We especially love using butternut squash in this recipe because it adds both a wonderful texture and a sweetness that combines deliciously with the earthy flavor of sorghum. Full of great taste, autumn colors and versatility, this meal just screams fall! This dish is an excellent source of dietary fiber and is a wonderful way to include the health benefits of whole grains in a gluten-free diet. Cool weather calls for fall’s finest cozy ingredients–our Fall Sorghum Buddha Bowl will be your new favorite seasonal sensation!
Nutrient Booster: Butternut Squash
Butternut squash may be fall’s most versatile and well-loved vegetable! But did you know that it not only tastes deliciously creamy and sweet, but it also is a nutritional powerhouse? With over four times the recommended daily value of vitamin A in one serving, over half the recommended intake of vitamin C, and an abundance of other vitamins and minerals, butternut squash is a healthy addition to any recipe. This winter squash is most notable for its high antioxidant properties, which serves as a natural remedy for oxidative stress and helps fight free radicals in the body. Delicious as it is nutritious, butternut squash can enhance both sweet and savory dishes while also improving the body’s health, both inside and out.
Create More Fall Favorites
With so many nutrient-dense ingredients, it’s no wonder that this recipe is one of our Fall favorites. The cranberry pear sauce can also be used separately to create so many more fall favorites. This lighter version of our beloved Cranberry Pear Sauce is so much more than a beautiful drizzle and its healthy goodness doesn’t end here. We love making a double batch of this sauce to use as a glaze for poultry or meat, as a sandwich spread, or as an addition to your favorite salad dressing or barbecue sauce. Or for an additional boost of delicious nutrition, try our Cranberry Pear Sauce on top of cottage cheese, yogurt, ice cream, and in smoothies. If you’re looking for a more traditional staple, try our original Cranberry Pear Sauce for a healthy boost of color and flavor.
Fall Sorghum Buddha Bowl
- 3 cups whole grain sorghum, cooked
- 1 teaspoon coconut oil, or ghee
- 1 butternut squash, peeled and cut into 1" cubes
- 1/3 cup cranberry pear sauce
Cranberry Pear Sauce
- 1 cup whole cranberries, fresh
- 2 medium pears, peeled
- 1/2 cup water
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon vanilla
- 2 tablespoons sorghum syrup, or maple syrup
- 1 tablespoon apple cider vinegar
Cook sorghum according to package directions and cool to room temperature.
Pre-heat oven to 400ºF and spread coconut oil over 2 parchment lined baking sheets.
Place butternut squash on one baking sheet, cranberries and pears on the other baking sheet and cook for 25 minutes. Set aside to cool.
In a high-speed blender or food processor place the cooked and cooled cranberries and pears, 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 2 tablespoons of cranberry sauce.
Serving size: 3/4 cup, Calories: 145 calories, Fat: 1.5 grams, Saturated fat: 1 gram, Carbohydrates: 30 grams, Sugar: 3.5grams, Sodium: 6 milligrams, Fiber: 5 grams, Protein: 4 grams, Cholesterol: 0 milligrams
Disclosure: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.