I made this for the second share pick-up pot luck, but I don't think many people got to try it. Anyway, it is really good and a nice way to enjoy the flavor of the spelt grains.
Ingredients:
2 cups dried spelt
kosher salt and black pepper (to taste)
3 pounds winter squash, any variety (such as kabocha or butternut), peeled and cut into 1/2 inch cubes
2 Tbsp plus 1/4 cup extra virgin olive oil, divided
1 shallot, minced
1/4 cup cider vinegar
1 Tbsp maple syrup
1/2 tsp Dijon mustard
1/2 cup dried cranberries (I don't like mixing fruit and veggies much, so I skip this and it still comes out great)
1/2 cup roasted, salted squash seeds (or toasted pine nuts)
1 tsp dried thyme
Preheat oven to 375F. In a medium saucepot, combine spelt, a pinch of salt, and about 6 cups of water. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 50 minutes to 1 hour, until spelt is tender but still a little chewy. Drain in a colander and set aside.
Meanwhile, place cubed squash on a sheet pan (using parchment paper makes for easier cleanup). Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Toss to coat squash evenly. COok in oven for about 50 minutes. Remove the squash, sprinkle with minced shallot, and mix well. Return to oven and cook for an additional 15 minutes or until soft and starting to brown. Do not allow squash to get crispy.
In a small bowl, combine cider vinegar, maple syrup, and Dijon mustard, stir together with a whisk and drizzle in remaining olive oil while whisking.
In a large bowl, combine the cooked spelt, roasted squash, dried cranberries, squash seeds, and thyme. Drizzle with cider vinaigrette and stir until well coated. Season to taste with salt and pepper.
Serve slightly warm, at room temp, or chilled.
I have no pictures of this, but it looks great. It would be a super Thanksgiving side!
