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1
Preheat the oven to 375F.
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Brush the inside of the squash halves with butter and season with salt and pepper.
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3
Turn them upside down on a baking sheet and bake until just tender when pierced with the point of a knife, 30 to 45 minutes.
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4
Combine the pecans, syrup, and thyme in a small bowl.
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5
Turn the squash upright on the baking sheet.
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Place an equal amount of the pecan mixture in the cavities of the halved squash.
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Return to the oven and bake until the squash are very tender and the syrup is bubbly, an additional 10 to 15 minutes.
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8
Serve immediately.
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9
Sorghum is a cane-like grass related to millet.
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When crushed, the juice is boiled down to produce sorghum syrup or sorghum.
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The grain is now widely used as an animal crop in the United States, but it is very nutritious and is the worlds third-largest food grain.
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Sorghum is rich with iron, calcium, and potassium.
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Cane syrup is the boiled-down juice from sugar cane, similar to the way maple syrup is boiled down to make maple syrup.
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Cane syrup is thicker than sorghum syrup, with more viscosity, and tends to have a fuller, sweeter taste.
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It is delicious.
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Molasses is a by-product of sugar refining.
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There are three grades: light, dark, and blackstrap.
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Blackstrap, from the Dutch word stroop, meaning syrup, is very dark in color and slightly bitter in flavor as a result of repeated boiling.
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Molasses is available as unsulphured, made from the concentrated juice of sun-ripened cane, and sulphured, made from cane that is harvested when slightly greenthe latter is generally considered less desirable.
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This syrup is best used as an ingredient, since it can be overwhelming on foods when raw.
