Spelt with roasted butternut squash , carrot and Bryndza cheese with chives


Main course - Slovakia
by Andrej Balog Kaša (2019)
Number of people 4
Preparation 90"
Soy-free Vegetarian
  • 400 g spelt
  • 80 g carrots
  • 200 g butternut squash
  • 60 g onion
  • 1 clove of garlic
  • 500 g vegetable stock
  • 200 g Bryndza sheep's milk cheese
  • 12 g marjoram
  • 20 g chives
  • 40 g spring onions
  • 40 g walnuts (for decoration)
  • 1 pinch of salt
  1. Soak the spelt grains for at least 1 hour. Strain and add to a saucepan with enough water to cover the grains. Simmer for about 30 minutes,until soft. Add water if necessary.
  2. Meanwhile, dice the butternut squash and place in a baking dish. Drizzle with olive oil. Season.
  3. Bake at 180°C for 15 minutes until soft.
  4. Meanwhile, dice the carrots into small pieces and cook them in the vegetable stock with the garlic clove and onions.
  5. Mix the carrots in a blender with a tablespoon or two of stock to achieve a mousse-like texture. Season with marjoram.
  6. Sprinkle the Bryndza cheese with the chopped chives.
    Arrange the spelt on a plate with the cheese, carrot mousse and butternut squash. Sprinkle with walnuts if desired.

Did you know?

Root vegetables are in season in the winter. They are rich in minerals (K, Ca, Mg, P, Fe) and fibre. They are an essential part of an everyday diet.

Spelt with roasted butternut squash , carrot and Bryndza cheese with chives

Nutritional advice

PHA SR, Public Health Authority of the Slovak Republic

Spelt with butternut squash and carrot, served with Bryndza cheese with chives, is a vegetarian dish (spelt, carrot, squash, onion, garlic), with the addition of Bryndza (a traditional sheep's milk cheese) and fresh herbs. It makes a healthy and nutritionally balanced main course and is a source of fibre, protein, vitamins, minerals and essential elements. We recommend reducing the amount of salt from 2 g to 1.5 g due to the Bryndza cheese, which contains a higher amount of salt.