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