mediterranean butternut squash and sorghum salad paired with in-shell pistachios {reciperedux}

While casting around for a way to use the sorghum I bought, I found this lovely recipe. The flavors transport me back to the medina in Morocco where the shop owners pull at your arm beckoning you into their realm of curios and carpets as you walk by, taking in all the colors, scents and textures. The spices fill the air with pungent odor.

Pistachios make a great, everyday healthy snacking choice for people looking to satisfy a salty snack craving the smart way, and still do something good for themselves. Pistachios are a deliciously simple way to snack healthy. A one-ounce serving of pistachios equals approximately 49 nuts, which is more nuts per serving than any other snack nut, and a reduced serving of about 30 pistachios is just about 100 calories.

Eat this meal with in-shell pistachios so that you can have a crunchy, nutty treat with every bite.

Mediterranean Butternut Squash and Sorghum Salad Paired with In-Shell Pistachios
Adapted from the Kitchn
Serves 4 

Salad Ingredients

• 1 1/2 cups uncooked sorghum
• 2 cups water
• 1/2 medium butternut squash, peeled, seeded and cut into 1 to 2 inch cubes
• Extra-virgin olive oil
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 1/4 teaspoon kosher salt, plus more to taste
• 3-4 sprigs worth of mint leave, chifronaged
• 1/3 cup raisins 
• 1/3 cup pistachios plus more for eating out of the shell
• Salt and freshly-ground pepper

Dressing Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 3 tablespoons orange juice
• 2 teaspoons honey

Instructions

To cook the sorghum, combine the sorghum, vegetable stock and water in a medium pot. Bring to a boil, reduce the heat, cover, and cook for 60 minutes, or until the grains are tender and have just begun to splay open.

Heat the oven to 375°F. Lay squash out onto one large baking sheets and drizzle with enough oil to fully coat the flesh. Sprinkle with salt and freshly ground black pepper and roast until tender, about 35 to 40 minutes.   

To assemble the salad, spoon the warm sorghum into a large serving bowl. Add the coriander, cumin, cinnamon and salt and stir until spices are fully integrated into the grain mixture. Spoon the squash, pistachios, mint and raisins over the sorghum and stir well to combine. 

In a small bowl, whisk together the olive oil, sherry vinegar, orange juice, honey. Pour over the warm grain salad and toss well. 

Season with additional salt and pepper if desired. Serve warm, with the remaining in-shell pistachios.

By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.