sorghum Archives -

I received several pattypan squash in last week’s CSA haul and they sat in our refrigerator for days because I was unsettled as to how best to use them. Pattypan are part of the summer squash family and can be used similarly to how you would use zucchini or yellow summer squash. I wanted to keep the unique shape and those beautiful scalloped edges so I finally decided upon a simple sausage and sorghum stuffing. Ever since I saw Naturally Ella’s sweet corn sorghum stuffed peppers, I’ve wanted to try using sorghum. Erin says is it makes an excellent stuffing grain and truly it does. It has a fairly mild taste and reminds me of millet, although it’s a bit chewier and nuttier. Here I tossed the sorghum with some turkey Italian sausage, feta, parsley, and pine nuts. I piled this all into hollowed out pattypan halves and sprinkled some toasted garlic panko breadcrumbs on top. If you can’t find pattypan, zucchini would be a natural substitute for this lovely summer dinner.