Sorghum Grain Pilaf with Roasted Butternut Squash and Thyme

Name: Sorghum Grain Pilaf with Roasted Butternut Squash and Thyme
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) sorghum grain, rinsed and drained; 1 medium (about 1.5 lbs) (680 g) butternut squash, peeled, seeded, and cut into ½-inch (1.3 cm) cubes; 3 medium (150 g) shallots, thinly sliced; 2 tablespoons (8 g) fresh thyme, leaves removed from stems; 2½ cups (590 ml) vegetable broth (low-sodium preferred); 3 tablespoons (45 ml) extra-virgin olive oil; sea salt, to taste; freshly ground black pepper, to taste; 1 whole bay leaf (optional)

From the MyKitchenBank Kitchen

A nutty, earthy sorghum grain pilaf enriched with caramelized shallots, roasted butternut squash cubes, and fresh thyme. The grains stay tender with a slight chew while absorbing the vegetable broth and aromatics. This Mediterranean-inspired side works beautifully alongside roasted vegetables, grain bowls, or hearty salads.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 servings (about 1.25 cups each)

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Steps

Before you start

Preheat oven to 425°F (220°C) for roasting the squash
Measure out the vegetable broth and keep it warm on the stove
Rinse the sorghum grains in a fine-mesh strainer and drain well

1
Roast the squashOven 425°F / 220°C
- On the prepared baking sheet, toss the butternut squash cubes with 1 tablespoon (15 ml) of olive oil, ½ teaspoon of sea salt, and a pinch of black pepper.
- Spread in a single layer and roast in the preheated 425°F (220°C) oven for 25–30 minutes, stirring halfway through, until the edges are golden and the squash is fork-tender.
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Ready when: Squash is golden at the edges and easily pierced with a fork
Tip: Don't crowd the pan; if needed, use two sheets so the squash roasts rather than steams.
2
Toast the sorghum
- While the squash roasts, heat the remaining 2 tablespoons (30 ml) of olive oil in a large heavy-bottomed pot over medium heat.
- Add the rinsed sorghum grains and toast for 3–4 minutes, stirring occasionally, until fragrant and lightly golden.
- This step brings out the grain's nutty flavor.
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Ready when: Grains are lightly golden and smell nutty
Tip: Stir constantly to avoid burning; the grains should toast evenly.
3
Sauté the shallots
- Add the sliced shallots to the pot with the toasted sorghum and stir continuously for 2–3 minutes, until they begin to soften and turn translucent at the edges.
- They will continue cooking as the pilaf simmers.
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Ready when: Shallots are softened and beginning to turn translucent
4
Add broth and bring to simmer
- Pour the warm vegetable broth into the pot, add the bay leaf (if using), and stir to combine.
- Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 30–35 minutes without stirring.
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Ready when: Grains are tender with a slight bite, and most liquid is absorbed
Tip: Resist the urge to stir; this allows even cooking and helps the bottom develop a slight crust (a quality called tahdig in some cuisines).
5
Fold in roasted squash and thyme
- Remove the pot from the heat and carefully fold in the roasted butternut squash and fresh thyme leaves using a fork or wooden spoon.
- Do not stir vigorously, as this can break up the delicate squash.
- Replace the lid and let the pilaf rest for 5 minutes off the heat.
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Ready when: Squash is evenly distributed throughout the pilaf
Tip: Fold gently to keep the roasted squash pieces intact and visually appealing.
6
Season and serve
- Remove the bay leaf.
- Taste the pilaf and adjust the seasoning with sea salt and freshly ground black pepper.
- Fluff gently with a fork and divide among serving bowls.
- Serve warm.
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Tip: Taste before adding salt; vegetable broths vary in sodium content.

Good to know

Tips

Sorghum grains cook best when not stirred during simmering—this is intentional and helps develop a tender, evenly cooked texture.
To peel butternut squash easily, microwave it whole for 2–3 minutes to soften the skin slightly, then cut and scoop with a vegetable peeler or spoon.
This pilaf pairs beautifully with roasted Brussels sprouts, a tahini-lemon drizzle, or served alongside a simple green salad with vinaigrette.
For extra richness, toss the finished pilaf with a knob of cultured butter or a splash of good olive oil just before serving.

Make ahead

You can roast the squash and toast the sorghum grains separately up to 8 hours ahead. Store them in separate airtight containers at room temperature. Cook the pilaf fresh on the day you plan to serve it for the best texture.

Storage & reheating

Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. To reheat, add 2–3 tablespoons of vegetable broth to a skillet and warm the pilaf over medium heat for 3–4 minutes, stirring gently, until heated through. Do not freeze, as the texture of the sorghum becomes grainy.

Substitutions

sorghum grain → millet, farro, or pearl barley. Use the same amount. Millet will cook in 20–25 minutes; farro and barley may take 30–40 minutes. Check package directions and adjust broth and cooking time accordingly.
butternut squash → delicata squash, acorn squash, or diced sweet potato. Use the same weight. Delicata and acorn squash have similar roasting times. Sweet potato will cook slightly faster (20–25 minutes); test for doneness with a fork.
fresh thyme → fresh sage, fresh oregano, or ½ teaspoon dried thyme. Sage and oregano add deeper, herbaceous notes. If using dried thyme, reduce to 1 teaspoon and add it when toasting the grains.
vegetable broth (low-sodium preferred) → water with a vegetable bouillon cube, mushroom broth, or chicken broth for non-vegan preparation. Use the same volume. If using water and bouillon, dissolve the cube in hot water first. Chicken broth will add richness; mushroom broth deepens the earthy character.