Cheese Sorghum and Shaved Squash Pilaf


Ann Pittman


  • 1 cup water
  • 1/2 ounce dried porcini mushrooms
  • 12 ounce peeled butternut squash
  • 2 tablespoons olive oil
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup finely chopped shallots
  • 1 tablespoon thyme leaves
  • 3 cloves garlic, minced
  • 3 cups cooked sorghum
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces cave-aged Gruyère cheese, finely shredded
  • Flat-leaf parsley and oregano leaves, optional


Combine water and porcini in a glass measuring cup. Microwave on high for 3 minutes. Let stand for 10 minutes. Remove porcini, reserving liquid, and finely chop. 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 14-inch skillet over medium-high heat. Add oil to pan; swirl to coat. Add cremini, shallots, thyme and garlic; sauté for 9 minutes. Stir in porcini, sorghum, salt and pepper. Pour in porcini liquid, stopping before grit at bottom of cup reaches opening. Arrange squash on top; cover and cook for 4 minutes. Gently stir squash into sorghum mixture; cook until most of liquid evaporates, about 2 minutes. Remove from heat. Sprinkle with cheese; gently fold in until cheese melts. Sprinkle with parsley and oregano, if desired. 

  • Active: 34 minutes:
  • Yield: Serves 8

Nutritional Information

Calories per serving: 197
Fat per serving: 8g
Cholesterol per serving: 12mg
Fiber per serving: 4g
Protein per serving: 8g
Carbohydrates per serving: 27g
Sodium per serving: 282mg
Iron per serving: 2mg
Calcium per serving: 143mg