It's an ancient grain you need to start stocking.

Published on March 11, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Full of fiber and antioxidants, sorghum packs in an impressive amount of protein (about 10 grams per cup) for a whole grain. It’s naturally gluten-free and a slow-digesting carb, which can help regulate blood sugar. Here, the chewy grain sorghum adds textural contrast to roasted butternut, shaved sprouts, and dried fruit. Toss in a warm bacon vinaigrette and top with hunks of goat cheese for a rich, filling main that’s not short on flavor. For added protein, serve this grain salad topped with pulled cooked chicken breast, roasted salmon, or raw or roasted chickpeas.

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Ingredients

  • 2 cups reduced-sodium vegetable broth

  • 1 cup whole grain sorghum, rinsed and drained

  • 4 cups 1-inch cubes peeled butternut squash (about 1 lb.)

  • 1 tsp. chopped fresh thyme

  • 1/2 tsp. paprika

  • 4 strips bacon

  • 1/4 cup cider vinegar

  • 2 Tbsp. maple syrup

  • 2 Tbsp. dijon mustard

  • 1 lb. fresh Brussels sprouts, trimmed and shaved or thinly sliced

  • 1 cup dried cranberries

  • 4 oz. goat cheese (chèvre), crumbled

Directions

  1. Preheat oven to 350°F. Line a 15x10-inch baking pan with parchment paper.

  2. In a small saucepan combine broth and sorghum. Bring to boiling; reduce heat. Cover and simmer until tender, 45 to 50 minutes. Drain excess liquid.

  3. Meanwhile, place squash in the prepared pan. Drizzle with 1 Tbsp. olive oil. Sprinkle with thyme, paprika, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper; toss to coat. Bake until squash is tender and lightly browned, 40 minutes.

  4. For dressing, in a large saucepan cook bacon over medium until crisp. Transfer bacon to paper towels to drain. Measure bacon drippings; add enough olive oil to make 1/4 cup. Return drippings and oil to the saucepan. Whisk in vinegar, maple syrup, mustard, 1/2 tsp. salt, and 1/2 tsp. freshly ground black pepper. Bring to simmering; cook 1 minute or until dressing coats the back of a spoon.

  5. In a large bowl combine sorghum, squash, Brussels sprouts, and dried cranberries. Add warm dressing; toss to coat. Top with goat cheese and torn or crumbled bacon.

Credits

Recipe developed by Emily Nienhaus.