Sorghum syrup is made by pressing the sweet sorghum cane plant, a member of the grass family. This is a different variety than the type of sorghum grain that produces the whole grain known as sorghum. Molasses is made by pressing and cooking the juice from a sugar cane plant.
Sorghum Glazed Butternut Squash with Almonds
2 cubs of peel and cubed butternut squash
½ TBSP coconut oil
1 TBSP sorghum syrup
¼ cup sliced almonds
Preheat over to 350 degrees. Melt coconut oil in microwave and stir in sorghum syrup. Line baking dish or pan with foil and spread butternut squash evenly. Drizzle with coconut oil and sorghum syrup mixture and sprinkle almonds on top. Cook for 30 minutes, stir at least once to evenly distribute syrup and almonds. Remove from oven when butternut squash is cooked through and serve.
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian