Butternut squash and spelt salad

Spelt and squash salad

Adapted from a Hugh FW recipe (from his new veg book), his recipe has more veg in (which would have been nice) but I was working with what I had.

Serves 2


1/2 butternut squash cut into 1 – 2 cm cubes

Olive oil

1 packet of Food Doctor Easy Grains spelt (I would have honestly have used ‘proper’ spelt but couldn’t get my hands on any)


Lemon juice (approximately 1/2 a lemon’s worth, perfectly fine to use lemon juice from a bottle, I do most of the time 😉 )

1 clove of grated garlic


  1. Heat oven to 190 C.
  2. Peel and cut your butternut squash into 1 – 2 cm cubes, place in a large roasting tin and toss with approximately 1 tbsp of olive oil and the garlic.
  3. Roast in the oven for 45 minutes, remembering to turn the cubes occasionally.
  4. Just before the butternut squash is ready, heat up your spelt according to the packet instructions (you could easily use proper spelt, in which case follow the packet instructions as well).
  5. Toss the spelt, butternut squash and lemon juice together and then serve with a sprinkling of parmesan.

Enjoy! I think it’s quite moreishly nice and satisfyingly filling.

PS I’ve just started a diet and I hate it.

PPS I could easily see this recipe being adapted with other roasted veg, aubergine sounds particularly nice.



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