Warm Butternut Squash and Herbs Salad with Sorghum
Active Time: 35 minutes / Cook Time: 60 minutes / Total Time: 75 minutes
Chef’s Tip: Sorghum is an ancient cereal grain domesticated in Africa. It is gluten-free, whole grain, and the policosanols in the waxy coating covering the grain may have a cholesterol-lowering potency similar to that of statins. It can be made into a porridge by cooking with extra water and stirring often, and it can be popped like popcorn! The popped sorghum kernels look like popcorn in miniature, and have a similar taste. Sorghum can be substituted in recipes calling for farro, millet, and other whole grains. Like all grains, it is a great idea to cook a large batch and freeze it in serving-sized portions, so that it is ready for quick-to-prepare, healthy meals.
- ½ cup sorghum
- 1 ½ cups water, plus more if pan looks dry
- 1 tablespoon refined coconut oil, melted
- ½ small butternut squash, peeled, seeded, and cut into ½” pieces (reserve other half for Day 6)
- ¾ teaspoon fine sea salt, divided
- 1 small red onion, peeled and quartered, root end left intact
- 1 small red bell pepper, chopped
- 1 tablespoon Sriracha, or to taste
- 1 tablespoon honey
- ½ cup parsley, roughly chopped
- ½ cup cilantro, roughly chopped
- ¼ cup mint, roughly chopped
- 1 cup arugula
- 2 tablespoons extra virgin olive oil, plus more for serving
- Preheat oven to 425°F. Combine sorghum and water in a medium pot with a lid. Bring to a boil, (uncovered) reduce heat to low, and simmer until tender, about 50- 60 minutes. Drain any excess water, place back in the pan, toss with ¼ teaspoon salt, cover, and let steam for 5 minutes or until the squash is done.
- While the sorghum cooks, prep the squash and onion, and line a baking sheet with parchment paper. Toss squash, onion, and bell pepper with coconut oil and ¼ teaspoon salt and place in an even layer on the baking sheet. Roast for 30-35 minutes, stirring once, or until squash are tender and lightly browned.
- While the squash mixture roasts, combine Sriracha, honey, and remaining ¼ teaspoon salt in a large bowl. When the squash comes out of the oven, immediately add it to the bowl and toss with the sauce, ¼ cup each parsley and cilantro, 2 tablespoons mint, and 1 tablespoon olive oil.
- In a medium bowl, toss sorghum and arugula with remaining tablespoon olive oil.
- Place ½ of sorghum mixture on each of two plates. Top each with ½ of the squash mixture and remaining herbs. Drizzle on extra virgin olive oil, if desired, and serve.