Spelt with pumpkin in the oven

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 350, total fat 18 G., saturated fats 6 G., proteins 14 G., carbohydrates 36 G., fiber 5 G., cholesterol 27 mg, sodium 563 mg, sugar 6 G.

"This recipe is from Californian chef Maria Sinsky. The flavor and texture are amazing!" shares Ina Garten. The dish is baked in a small casserole dish: a bottom layer of spelt is topped with a layer of tender, sweet butternut squash, then a layer of salty bacon bits and melting Parmesan. Do not stir until serving!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 thick slices smoked bacon
2 tbsp. l. olive oil
1 tbsp unsalted butter
1.5 cups chopped yellow onion (1 large onion)
2 tsp chopped fresh thyme leaves
1.5 cups polished spelt
3 cups chicken broth, preferably homemade
3 cups butternut squash (cut into 2cm cubes)
0.5 tbsp. freshly grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, spelt groats, Parmesan cheese, bacon, thyme

Cooking the dish according to the recipe:

Preheat the oven to 190°C (375°F). Place the bacon on a baking rack set over a baking sheet and bake for 20–30 minutes, until golden brown (not crispy). Cut the bacon into very large cubes.
Meanwhile, heat the olive oil and butter in a small 22 cm (9-inch) Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, until softened and beginning to brown. Add the thyme, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 1 minute.

Add the spelt and chicken broth and bring to a boil. Place the pumpkin on top of the spelt, cover, and roast in the oven with the bacon for 30 minutes, until the pumpkin and spelt are tender. Check the pot once and add a little chicken broth if needed.
Sprinkle the squash and spelt with bacon and Parmesan cheese and bake, uncovered, for 15–20 minutes, until most of the liquid has evaporated, the spelt and squash are tender, and the cheese is melted. Serve hot, straight from the casserole.

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