Spiced Pumpkin and Kamut Bowl With Garlic-Thyme Dressing

Preheat oven to 425 degrees F.

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.

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.

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 pumpkin seeds 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.

Strip the thyme leaves from their stems and mince them. Whisk dressing ingredients together until combined.

Divide kamut, pumpkin, and pumpkin seeds between six bowls. Toss ingredients together or leave separate as desired. Drizzle with dressing. Enjoy warm.

Prep ahead: Prepare grain bowl as noted above, but keep pumpkin seeds separate from other ingredients until after reheating. Store refrigerated for up to six days.