Kamut Berry Pilaf with Butternut Squash and Cauliflower

Submitted by ameyer on December 1, 2016

With the holidays quickly approaching, it’s a great time to start trying out warm, hearty meals to serve at gatherings with friends and family. With this Butternut Squash and Cauliflower Kamut Berry Pilaf, you can have a nutrient dense meal without sacrificing flavor and satisfaction. Also, by choosing your own ingredients you can select organic and non-GMO when possible, supporting sustainable farms and businesses. (Good news: wheat berries sold under the Kamut trademark are always organic!) Try out this delicious recipe tonight as a practice run for upcoming holiday festivities!

Kamut Berry Pilaf with Butternut Squash and Cauliflower

*Use organic, non-GMO ingredients whenever possible

* 1 cup Kamut® wheat berries
* Salt and pepper (to taste)
* 1 head cauliflower (in florets)
* 1 small butternut squash (cubed)
* ¼ cup plus 3 tablespoons olive oil
* 2 small red onions, thinly sliced
* 4 shallots (sliced)
* 1 teaspoon brown mustard seeds
* ¾ teaspoon curry powder
* ¾ teaspoon cumin
* Pinch of cayenne pepper
* 2 tablespoons sherry vinegar
* Juice of one lemon


Prepare Kamut wheat berries. Preheat oven to 400°F. Drizzle cauliflower and squash with olive oil, sprinkle with salt and pepper, and roast in oven until crisp (about 15 minutes for cauliflower and 30 minutes for squash.) Heat 3 tablespoons of olive oil in a pan and cook onions and shallots on low for about 15 minutes (add salt and pepper.) Increase heat to medium/high and add other spices. Cook for 1 minute, then add sherry vinegar and cook for two more minutes. Add mixture to prepared wheat berries in a bowl with lemon juice and mix. Then add cauliflower and squash and mix again. Enjoy!

This post is sponsored by Kamut®. Thank you for supporting the brands that support us. GMO Inside is a non-profit campaign and we are thankful for the brands that support our work to change the food system.

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