Pearled Sorghum and Butternut Squash

Roasted Squash with Pearled Sorghum and Chick Peas


  1. Preheat oven to 425 degrees F and line two rimmed baking sheets with parchment paper. Spread squash cubes over parchment and drizzle with a bit of olive oil; toss to coast well; sprinkle with a bit of kosher salt.
  2. Place baking sheets into preheated oven and roast squash for 30-35 minutes, or until nicely browned on the bottom, rotating pans between racks and also front to back. I usually begin checking squash for doneness after about 35 minutes, as squash can vary in how quickly it cooks.
  3. Add chickpeas to sheet pans of squash at about the 25-30 minute mark, drizzling with a bit of olive oil, or just tossing with squash cubes, if desired, continuing to roast squash and chick peas together. Squash is done roasting when it’s fork-tender and very golden brown. Remove from oven to the counter to cool slightly.
  4. Meanwhile, prepare pearled sorghum in chicken broth according to package directions. (I cook mine like this: 1 cup pearled sorghum to 4 cups chicken broth. Cool on high power in electric pressure cooker for 10 minutes with a 10 minute natural release. Drain sorghum and it’s ready to eat!)
  5. To serve, spread cooked pearled sorghum over a platter, top with roasted squash and chick peas. Drizzle with lime juice, as desired, and season to taste with freshly ground black pepper and kosher salt. Serve at once!

Recipe Notes

Cutting a big ol' squash is HARD! Make light work of this tough veggie by cutting off both ends of the butternut squash. Pop it in the microwave for about 5-6 minutes. When it comes out, it will be just tender enough to peel it with a vegetable peeler and chop it into cubes! (this works with any tough squash)