Kamut and Butternut Squash Bowl

Serve up a taste of fall with this wonderful Kamut and Butternut Squash bowl! Packed with enormous flavor and nutrition, this one will make dinner a hit!

  • 2 cups kamut berries

  • 1 butternut squash, peeled, seeded and cut into 3/4 inch cubes

  • 8 oz shiitake mushrooms, sliced

  • 1 small onion

  • 4 shallots

  •  6 tbsp olive oil

  • 2 tsps mustard seeds

  • 1 1/2  tsp curry powder

  • 1 1/2 tsp cumin

  • 4 tbsp lime juice

  • 1 tbsp parsley

  1. Bring 8 cups water to boil in a large pot. Add in kamut and mushrooms let boil on medium high for 30 minutes or so stirring occasionally. Add water as necessary until the kamut is tender.

  2. Preheat oven 400 degrees. Place squash on a baking pan lightly coating with olive oil, salt, and pepper. Bake for 30 minutes.

  3. In large saucepan, heat 4 tbsp of olive. Add in shallots and onions and season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until soft and golden

  4. Add the mustard seeds, curry powder, cumin, and parsley leaves stirring well, and continue cooking for about 1 minute or until fragrant. Add the lime juice and stir. Reduce the heat to low, and cook 2 minutes more. Remove from heat. Add the cooked kamut berries and all the remaining mushroom liquid. Stir well.

  5. Transfer the kamut berries and mushroom sauce to a large bowl. Add the butternut squash and toss to combine. Season with salt and pepper.

  • 1 hour