skip to Main Content

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


  • 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


  • 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


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 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.
Strip the thyme leaves from their stems and mince them. Whisk dressing ingredients together until combined.
Divide kamut, pumpkin, and pumpkinseeds 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 pumpkinseeds separate from other ingredients until after reheating. Store refrigerated for up to six days.
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


More Like This

a grain bowl with beets and greens

Beets and Greens Bowl

By Maddie Augustin
Chewy, nutty farro is the base of this veggie-packed grain bowl.
Back To Top