Spelt with autumn vegetables
Creamy spelt grains with squash, mushrooms and hazelnuts.
Active time25 min
Cooking45 min
Total1 h
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Ingredients
- 200 g chestnut mushrooms
- 300 g butternut squash
- 700 ml vegetable stock
- 200 g dried pearled spelt
- 30 ml olive oil
- 50 g hazelnuts
Preparation
Rinse the pearled spelt and cook in the stock for 30 to 40 minutes according to the packet instructions, until tender.
700 ml vegetable stock200 g dried pearled spelt- colander
- saucepan
Preheat the oven to 200 °C. Peel and deseed the squash, cut into dice and coat with half the oil. Roast for 25 minutes.
300 g butternut squash30 ml olive oil- knife
- baking tray
- oven
Clean and slice the mushrooms. Sauté them for 8 minutes in the remaining oil.
200 g chestnut mushrooms- knife
- frying pan
Roughly chop the hazelnuts. When the spelt is tender and the squash is cooked, add both to the mushrooms. Stir for 2 minutes, then scatter over the hazelnuts.
50 g hazelnuts- knife
- frying pan
Allergens
- Celery
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration