Spelt with Butternut Squash
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 1 cup spelt, uncooked
  • 4 cups butternut squash, cut into ½ in cubes
  • Sea Salt
  • Fresh Ground Pepper
  • ¼ cup pumpkin seeds
  • 1 tsp olive oil
  • ⅛ cup currants
Dressing
  • 2 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400˚F.
  2. In a medium saucepan, combine spelt and water according to directions on package. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 50 minutes to 1 hour, 20 minutes until spelt is tender but still a little chewy. Drain in a colander, set aside. Note: spelt that is not pre-soaked overnight will take much longer to cook.
  3. Meanwhile, place cubed squash on a sheet pan (you can cover the pan with parchment paper for easier cleanup). Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with salt and pepper.
  4. Toss squash to evenly coat it with olive oil. Place in oven and cook for about 50 minutes.
  5. In a small bowl, combine oil, cider vinegar, honey, salt and pepper with a whisk.
  6. Meanwhile, toast pumpkin seeds in oil on medium high heat on the stovetop until slightly browned and fragrant (about 3-4 minutes).
  7. Combine spelt, pumpkin seeds, roasted squash, and currants. Toss with dressing. Serve warm. Alternatively, serve at room temperature or cold
Recipe by Weekend Table at https://weekendtable.com/2013/11/02/spelt-butternut-squash/