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Spiced Butternut Squash and Sorghum Salad with Raisins & Pepitas

Vegetarian • Gluten free • Serves 8
The Kitchn

Produce

1 Butternut squash (about 2 pounds), medium
1 1/2 tsp Coriander, ground
3/4 cup Parsley
1/3 cup Raisins
1 Shallot, finely minced (about 1 heaping tablespoon), small

Canned Goods

4 cups Vegetable stock, low-sodium

Condiments

2 tsp Honey
2 cups Sorghum

Baking & Spices

1/2 tsp Cinnamon
1 1/4 tsp Kosher salt
1 Salt and freshly-ground pepper

Oils & Vinegars

1 Olive oil, Extra-virgin
3 tbsp Olive oil, extra-virgin
1 tbsp Sherry vinegar

Nuts & Seeds

1 tsp Cumin, ground
3/4 cup Pepitas

Drinks

3 tbsp Orange juice

Liquids

2 cups Water
Make this on The Kitchn
Bob's Red Mill
Bob's Red Mill • 21 weeks ago

Recipe: Spiced Butternut Squash and Sorghum Salad with Raisins & Pepitas Recipes from The Kitchn | The Kitchn

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