Food & Cooking Recipes Salad Recipes Kamut and Roasted Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 6 Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots. Ingredients Toasted Spiced Pepitas ½ cup raw pumpkin seeds ½ teaspoon vegetable oil ¼ teaspoon ground coriander Kosher salt and freshly ground pepper Kamut 1 cup kamut 3 cups homemade or store-bought low-sodium vegetable stock or water 1 medium acorn squash, halved lengthwise, seeded, sliced crosswise into ¼-inch-thick half-moons, and cut in half 8 medium carrots (preferably rainbow), peeled and cut on bias into 2-inch pieces 4 shallots, peeled and quartered lengthwise 5 tablespoons vegetable oil, such as safflower 2 teaspoons plus 2 tablespoons coriander seeds, toasted and crushed with the side of a knife Kosher salt and freshly ground pepper 2 tablespoons white balsamic vinegar 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice 1 tablespoon whole-grain Dijon mustard 2 cups watercress Directions Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside. Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain. Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut. In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas. Rate it Print