Sorghum Stuffed Acorn Squash with Pomegranate Sauce

Sorghum Stuffed Acorn Squash with Pomegranate Sauce


  • 2 acorn squash, halved and seeds removed
  • 1 cup sorghum, cooked according to package instructions
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • Pomegranate Glaze:
  • 1/2 cup pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


Preheat the oven to 375°F (190°C).

Place the acorn squash halves on a baking sheet, cut side down. Bake for 30-35 minutes or until the squash is tender.

In a large bowl, combine cooked sorghum, chopped pecans, dried cranberries, parsley, and feta cheese.

In a small saucepan, whisk together pomegranate juice, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Simmer over medium heat until the glaze thickens slightly, about 5-7 minutes.

Remove the squash from the oven and flip them over. Fill each squash half with the sorghum mixture.

Drizzle the pomegranate glaze over the stuffed squash.

Place the stuffed squash back in the oven for an additional 10-15 minutes or until heated through.

Garnish with additional parsley and serve warm.