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Spiced Pumpkin and Kamut Bowl With Garlic-Thyme Dressing

Kamut, an ancient wheat grain, is the base of this hearty bowl, which is topped with toasted cinnamon pumpkinseeds.
Spiced Pumpkin and Kamut Bowl With Garlic-Thyme Dressing
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 1 hour, 10 minutes

Ingredients

  • 3 cups water
  • 1 cup kamut, rinsed and drained
  • 1 small pie pumpkin and its seeds
  • 2 tbs. extra-virgin olive oil
  • 1/4 tsp. cinnamon
  • 1 tsp. sea salt

Dressing

  • 6 sprigs fresh thyme
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Directions

STEP 1
Preheat oven to 425 degrees F.
STEP 2
Bring water to a boil in a medium saucepan. Add kamut, reduce heat to low, cover, and simmer until the grains are tender, about 50 minutes. Drain excess liquid and allow to cool.
STEP 3
Meanwhile, peel pumpkin skin with a sharp knife or vegetable peeler. Slice pumpkin in half and scoop out seeds and pulp. Reserve seeds for later. Cube pumpkin and place on a baking sheet. Drizzle with olive oil, cinnamon, and ½ tsp. sea salt. Roast for 15 minutes. Once pumpkin is roasted, remove from the oven and lower the heat to 325 degrees F.
STEP 4
While the pumpkin roasts, rinse the seeds thoroughly to remove the stringy pulp. Bring a pot of water to a boil and boil the seeds for 20 minutes. Strain pumpkinseeds and spread them on a dish towel, gently patting the seeds to dry them. Once the seeds are dry, sprinkle them with remaining ½ tsp. sea salt, and transfer to a baking sheet. Bake until toasted, about 20 to 30 minutes more, stirring halfway through.
STEP 5
Strip the thyme leaves from their stems and mince them. Whisk dressing ingredients together until combined.
STEP 6
Divide kamut, pumpkin, and pumpkinseeds between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm.
STEP 7
Prep ahead: Prepare grain bowl as noted above, but keep pumpkinseeds separate from other ingredients until after reheating. Store refrigerated for up to six days.
Maddie
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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