Ingredients

The following ingredients have 6 Servings
  • 4 cups butternut squash (peeled and cubed)
  • 1/4 cup extra virgin olive oil (divided)
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon pepper (divided)
  • 1 cup uncooked spelt (prepared according to package instructions (or quinoa farro, barley, etc.))
  • 1 juice and zest of lemon
  • 1 cup scallions (thinly sliced)
  • 1/2 cup parsley (roughly chopped)
  • 1/4 cup sliced almonds (toasted)
  • 4 ounces goat cheese (crumbled)

Instruction

  • Pre-heat oven to 350 degrees and line a baking sheet with foil.
  • Spread almond slices on baking sheet and toast in oven for 6-7 minutes or until lightly browned. Remove from oven and set aside.
  • While almonds are toasting, toss butternut squash cubes to coat with half of the olive oil (2 tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Spread out on the same foil-lined baking sheet you used to toast the almonds and roast for 20-25 minutes or until fork tender.
  • In a large bowl, toss cooked spelt with roasted butternut squash, scallions, parsley, toasted almonds and goat cheese.
  • Toss with lemon juice and zest plus the remaining olive oil (2 tablespoons), salt (1/2 teaspoon) and pepper (1/4 teaspoon).
  • Check for seasoning and adjust accordingly. Serve warm, room temperature or cold.