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Kamut-Stuffed Butternut Squash

This butternut squash stuffed with a flavorful and delicious Kamut pilaf will surprise and satisfy!


1 C Organic Grains Whole Kamut®

1 Tbsp organic avocado oil

1/2 C onion, chopped

1/2 C celery, chopped

1/2 C carrots, chopped

1 Tbsp garlic, minced

3 C vegetable stock

1 Tsp fennel seed

2 Tbsp Italian herbs, minced

1 medium butternut squash

2-3 Tbsp toasted pumpkin seeds or dried cranberries

Balsamic vinegar to taste 


1. In a half-gallon saucepan, combine the Kamut® and avocado oil over medium heat and toast for 4-6 minutes, stirring often

2. Combine the chopped onion, celery and carrots to the saucepan and saute for about 3 minutes

3. Add the garlic, vegetable stock, fennel seeds, and herbs

4. Cover and simmer 30-40 minutes covered, over low heat

5. While the Kamut® cooks, cut the squash in half and removed all the seeds

6. Place the squash in a microwave-safe dish and cook on high heat 6-8 minutes until tender

7. When Kamut® is cooked, drain off any extra juice

8. Season the squash with salt and pepper and spoon the Kamut® mixture into the cavity of the squash

9. Garnish with toasted seeds/cranberries, herbs and balsamic vinegar

10. Enjoy! 

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