Butternut Bean Kamut-sotto

Indulge in the delectable flavors and textures of Butternut Bean Kamut-sotto—a remarkable dish that combines the wholesome goodness of kamut with the richness of roasted butternut squash. As we explore the world of whole grains, kamut stands out as a strong contender, and in this recipe, it shines alongside the luscious roasted butternut squash, creating a delightful “risotto” that will leave you impressed with its fancy outcome and fabulous flavors. Embrace the heartiness of kamut and the delightful sweetness of butternut squash as they dance together in this elegant dish. If kamut isn’t readily available, fear not—opt for any grain with a similar texture, such as wheat berries, whole freekeh, or spelt, and simply adjust the cooking time accordingly.

YIELD: This recipe creates 4 servings of Butternut Bean Kamut-sotto

INGREDIENTS:

• 1 cup (184 g) dry kamut, rinsed and drained
• 4 cups (940 ml) water, divided
• 1 tablespoon plus 1 teaspoon (11 g) Broth Powder, divided
• 1 1/2 cups (290 g) roasted bite-size butternut squash cubes (see Recipe Note)
• 1/2 cup (120 g) chipotle dressing (page 147)
• 1/2 teaspoon coarse kosher salt, to taste
• 1 1/2 teaspoons grapeseed or olive oil
• 1/2 cup plus 2 tablespoons (100 g) chopped shallot
• 1 tablespoon (10 g) minced garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can (15 ounces, or 425 g) white, black, or kidney beans, drained and rinsed

INSTRUCTIONS:

1. In a large pot, combine the kamut with 3 cups (705 ml) of water and 1 tablespoon (8 g) of broth powder. Bring it to a boil, cover the pot, and let it simmer until the kamut is cooked al dente, which typically takes about 45 to 60 minutes. Once cooked, drain the kamut if needed, and set it aside.
2. In a blender, combine the remaining 1 cup (235 ml) of water, the remaining teaspoon of broth powder, roasted butternut squash cubes, chipotle dressing, and salt. Blend the mixture until it reaches a perfectly smooth consistency.
3. In a skillet, combine the grapeseed or olive oil with the chopped shallot. Heat the skillet over medium-high heat and cook until the shallot becomes fragrant and translucent, usually around 4 minutes. Add the minced garlic, smoked paprika, ground cumin, beans, and the cooked kamut to the skillet. Cook everything together for an additional 2 minutes.
4. Stir the blended squash sauce into the mixture in the skillet, ensuring it is fully incorporated. Cover the skillet with a lid, and let the mixture simmer for 10 to 15 minutes until it is heated through.
5. To serve, dish out the Butternut Bean Kamut-sotto into portions and savor the harmonious blend of flavors. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat slowly before serving.

This is an extraordinary dish that celebrates the delightful combination of kamut and roasted butternut squash. Let this exquisite creation captivate your taste buds and make it a part of your soy-free culinary journey! Enjoy!

RECIPE NOTE:

• To roast butternut squash, preheat the oven to 400°F (200°C, or gas mark 6). Prepare a small squash by cutting, peeling, and cubing it. Toss the cubes with a drizzle of olive oil and salt. Arrange the cubes on a large, rimmed baking sheet, and roast them until tender and browned, typically about 30 minutes. Keep an eye on the roasting process, as the time may vary depending on the freshness of the squash and the size of the cubes.