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Horizontal overhead image of two white ceramic bowls of pumpkin kamut garnished with grated cheese and toasted hazelnuts, on a brown wood surface with a block of hard cheese, a bunch of parsley, a fork, and a glass dish of nuts.

Pumpkin Kamut with Pecorino and Hazelnuts


  • Author: Shanna Mallon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

Perfectly chewy and creamy, this Pumpkin Kamut with Pecorino and Hazelnuts is a healthier, fall-flavored risotto without all the stirring.


Scale

Ingredients

  • 1 cup Kamut® grains (or 3 cups cooked)
  • 2 quarts water
  • 1 pie pumpkin (or 3 cups pureed pumpkin)
  • 1/2 tablespoon coconut oil 
  • 3 tablespoons unsalted butter
  • ½ cup chopped white onion 
  • ½ teaspoon salt 
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 1 inch fresh ginger, peeled and grated
  • ½ cup grated Pecorino cheese, plus more for serving
  • ¼ cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 cup toasted hazelnuts 

Instructions

  1. In a large stockpot over medium heat, combine one cup uncooked Kamut with 2 quarts water. Bring to a boil.
  2. Reduce heat to a simmer and cook uncovered for 60-90 minutes, or until the grains are soft and chewy. 
  3. While the Kamut cooks, prep and roast the pumpkin. Preheat oven to 375°F and cover a baking sheet with parchment paper.
  4. Slice the pumpkin in half. Scoop out seeds and then rub the insides with coconut oil. Place the halves, cut side down, on the prepared baking sheet. Roast for 40-60 minutes, or until the flesh is easily pierced with a fork. 
  5. Remove from oven and allow to cool slightly. Scoop out flesh and puree in a food processor, or place in a bowl and mash with a potato masher. Measure out 3 cups of puree and set aside. 
  6. Place a large saucepan over medium heat and add butter. Once butter is melted, add onion, garlic powder, black pepper, and ginger. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. 
  7. Stir in puree, grated cheese, heavy cream, and sugar until combined. Remove from heat and set aside. 
  8. Drain the cooked kamut and transfer to a large bowl. Stir in half of the sauce, and taste. Continue to add more sauce a few spoonfuls at a time until the texture is creamy and the flavor is to your liking. Leftover sauce can be saved for another use.
  9. Divide mixture evenly between 6 bowls. Top with roasted hazelnuts and extra grated cheese.

  • Category: Fall
  • Method: Stovetop, Roasting
  • Cuisine: Dinner

Keywords: kamut, pumpkin, fall, hazelnut, squash