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servings:

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.

• 1/2 cup raw pumpkin seeds
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon ground coriander
• Kosher salt and freshly ground pepper
• 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 1/4-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
• 2 tablespoons white balsamic vinegar
• 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
• 1 tablespoon whole-grain Dijon mustard
• 2 cups watercress

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