Roasted acorn squash, drizzled with sorghum enhances the flavor of this sweet vegetable. Top it off with a quick sorghum yogurt that turns tangy plain yogurt into a candy-like cream. This versatile dish goes well as a side, desert, snack or breakfast.

While sorghum is widely available in the southern United States, other readers may not have access. Honey or molasses are good substitutes, but sorghum has a luscious sweetness that is crave worthy. When enjoying this dish, go ahead and eat the skin of the squash. Roasting the squash will leave you with a tender green exterior that is edible and nutritious.

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Roasted Acorn Squash Ingredients:
2 small acorn squash, quartered and seeded
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground nutmeg
1 tablespoon butter
2 tablespoons sorghum

Sorghum Yogurt Ingredients:
1 (17.6 ounce) container plain, low-fat Greek yogurt
3 tablespoons sorghum

Toppings:
Toasted Pecans
Cinnamon

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Place squash wedges, skin side down on a baking sheet lined with aluminum foil. Sprinkle with salt, cinnamon and nutmeg.
2. Cut butter into 8 small pieces and place one in the center of each squash wedge. Drizzle equally with sorghum. Roast until tender when pierced with a fork, about 40 to 45 minutes.
3. Meanwhile, combine yogurt and sorghum in a medium bowl and stir until well combined. Chill until ready to serve.
4. Remove squash from oven and serve with a dollop of sorghum yogurt, toasted pecans and a dash of cinnamon.

Servings: 8