The cooking time for the spelt will vary quite a bit depending on whether or not you’re using pearled spelt. I did not use pearled spelt, and so it needed to cook for a little over an hour. Pearled spelt will cook in about 20 minutes. While it was cooking, the vegetables were roasted in a 375 degree F oven. The acorn squash, tossed with olive oil and seasoned with salt and pepper, went into the oven first and roasted for about 15 minutes. Then, two fennel bulbs sliced into thin pieces and some chopped garlic was added to the roasting pan which went back into the oven for another 15 minutes. Last, walnuts were added to the pan for ten more minutes of roasting. The cooked spelt was drained and transferred to a large mixing bowl. The roasted vegetables and walnuts were added to the spelt with the olive oil remaining in the roasting pan. The juice of a lemon was added with chopped parsley and shredded parmesan.
This was delicious with the vegetables still a little warm from the oven, but it was just as good served chilled from the refrigerator the next day. The spelt makes it hearty and filling, but the lemon and parsley keep the flavors bright. This recipe was just one of several that piqued my interest from the latest River Cottage book, and lucky for Kurt, they’re not all salads.
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