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Cheesy Sorghum and Shaved Squash Pilaf

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 find a squash with a long neck—that straight surface works best for ribboning. In place of butternut, try carrot, parsnip, or zucchini ribbons. If using zucchini, stir into the mixture and cook for only 2 minutes.


  • 1 cup water
  • 1/2 ounce dried porcini mushrooms
  • 12 ounces peeled butternut squash
  • 2 tablespoons olive oil
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup finely chopped shallots
  • 1 tablespoon thyme leaves
  • 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)
  • Flat-leaf parsley and oregano leaves (optional)

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
  • sugars 3 g
  • Est. Added Sugars 0 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 3 minutes. Let stand 10 minutes. Remove mushrooms 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 cremini, shallots, thyme, and garlic; sauté 9 minutes. Stir in porcini, sorghum, salt, and pepper. Pour in porcini soaking liquid, stopping before grit at very 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 from heat. Sprinkle with cheese; gently fold in cheese until it melts. Sprinkle with parsley and oregano, if desired.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;