Kamut with Roasted Butternut Squash
Servings: Side-dish for 4, or a generous main course for 2
- 1/2 cup Kamut
- Sea salt and freshly ground black pepper
- 1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
- olive oil for drizzling
- 1 small leek, sliced
- 3 shallots, sliced
- 1/2 teaspoon mustard seeds
- 1/3 teaspoon curry powder
- 1/3 teaspoon ground cumin
- Dash of cayenne pepper
- 1 tablespoon white wine vinegar
- 1/2 lemon, juiced
- 1/4 cup chopped parsley
- Preheat the oven to 400 degrees.
- Place kamut in a small sieve and rinse under cold water. Transfer to a medium saucepan and add 1-1/2 cups water. Add 1/4 teaspoon coarse sea salt. Bring to a boil, reduce heat, cover with a lid and simmer for 2 hours until tender. Drain and transfer to a bowl.
- While the kamut is cooking, place the cubed butternut squash on a rimmed baking sheet. Drizzle with some olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add the leek and shallots, season with salt and pepper. Sauté gently for 15 minutes or until golden but not browned.
- Increase heat to medium high and add the mustard seeds, curry powder, cumin and dash of cayenne. Cook and stir to bloom the spices, about one minute. Add the white wine vinegar and cook for 2 minutes more.
- Remove from heat and add to the cooked kamut. Stir in the lemon juice, roasted squash and parsley. Check seasoning and add salt and pepper if needed. Toss well and serve warm or at room temperature.