Sorghum is a gluten-free grain that makes a fine syrup with a flavor resembling molasses, with subtle fruity undertones reminiscent of pineapple. I often use it as a replacement for molasses when our jugs run shy. I like the way it pairs with pumpkin and other sweet autumn squash. I typically use Black Futsu pumpkins, an heirloom winter squash with a deeply ribbed and beautifully bumpy skin. Like most winter squash, its flavor is strikingly sweet, though a subtle and faint nuttiness follows its sweetness. Of course, any winter squash should work well in this recipe, so use what’s available to you from local farms or your own garden.

SERVES 6

INGREDIENTS

ROASTED PUMPKIN

• 1 pie pumpkin (about 6 pounds)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon coarse unrefined sea salt

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Scrub the pumpkin well to remove any residual dirt clinging to its skin.
4. Split the pumpkin in half and scrape the seeds from its flesh, composting or otherwise discarding the seeds.
5. Slice the pumpkin into thin crescents about ½ inch thick and arrange in a single layer on the baking sheet.
6. Drizzle with the melted butter and sprinkle with the salt.
7. Roast for 30 to 35 minutes, until the flesh softens and the edges of the slices caramelize just a touch.

INGREDIENTS

SORGHUM SYRUP

• 2 tablespoons sorghum syrup
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon finely ground unrefined sea salt
• Pinch of cayenne pepper

INSTRUCTIONS

1. While the pumpkin roasts in the oven, warm the sorghum in a small saucepan over low heat.
2. Whisk in the nutmeg, allspice, cinnamon, salt, and cayenne and continue whisking for about 2 minutes.

SERVING

1. Plate the roasted pumpkin.
2. Drizzle with the sorghum syrup.