Sponsored: Sorghum syrup
In some of our Western NC Ingles stores you can find sorghum syrup from Harrell Farms in Bakersville, North Carolina. Many people who grew up in the South refer to this syrup as “molasses” and use it in baking instead of honey, maple syrup, molasses, corn syrup or sugar. Sorghum syrp can be spread on biscuits or toast or drizzled on pancakes or ice cream.
Sorghum syrup is made by pressing the sweet sorghum cane plant, a member of the grass family. This is a different variety than the type of sorghum grain that produces the whole grain known as sorghum. Molasses is made by pressing and cooking the juice from a sugar cane plant.
Sorghum Glazed Butternut Squash with Almonds
2 cubs of peel and cubed butternut squash
½ TBSP coconut oil
1 TBSP sorghum syrup
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¼ cup sliced almonds
Preheat over to 350 degrees. Melt coconut oil in microwave and stir in sorghum syrup. Line baking dish or pan with foil and spread butternut squash evenly. Drizzle with coconut oil and sorghum syrup mixture and sprinkle almonds on top. Cook for 30 minutes, stir at least once to evenly distribute syrup and almonds. Remove from oven when butternut squash is cooked through and serve.
Source: http://nssppa.org/Sweet_Sorghum_FAQs.html
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
facebook.com/LeahMcgrathDietitian
800-334-4936
