Easy Autumn Recipe with Butternut Squash
As cooler temperatures of September coincide with the hustle of “back to school”, there’s no better time for an easy autumn recipe that healthfully fills your cravings for comfort food.
This simple seasonal dish by 2012 Integrative Nutrition graduate Stephanie Leach can be prepared in big portions and reheated for meals throughout the week. And it’s budget-friendly, too!
Kamut with Roasted Butternut Squash
Vegetarian, vegan, non-dairy
Servings: Side for 4, Generous main dish for 2
- 1/2 cup KAMUT®
- 1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
- Sea salt and freshly ground black pepper
- Olive oil
- 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 (optional)
- 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 ½ cups water, as well as ¼ teaspoon coarse sea salt.
- Bring to a boil, then reduce heat, cover with a lid and simmer for 2 hours until tender. Once cooked, drain and transfer to a bowl.
- While the kamut is cooking, place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
- When the kamut is almost done cooking, heat two tablespoons olive oil in a large saucepan over medium-low heat. Add the leek and shallots, then season with salt and pepper. Sauté gently for 15 minutes or until golden, but not browned.
- Increase heat to medium-high and add mustard seeds, curry powder, cumin and cayenne, if desired. Cook and stir for one minute to bloom the spices. Add the white wine vinegar and cook for two minutes more.
- Remove from heat and add to the cooked kamut.
- Stir in the lemon juice, roasted squash and fresh parsley. Add salt and pepper, as desired. Toss well and serve warm or at room temperature.
*This recipe can easily be made gluten-free by using brown rice, millet, or quinoa.
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