Pumpkin speltotto with goats’ cheese

This is a warming autumnal dish. This can be made without the cheese making it vegan.

Serves 2


  • 1 small onion, chopped
  • 2 cloves of garlic, sliced
  • 100ml cider or white wine
  • 1 small pumpkin or butternut squash
  • 250g spelt
  • 600ml vegetable or beef stock
  • 100g Quicke’s goats’ cheese, grated
  • Handful of walnuts
  • 2 tablespoons of roughly chopped parsley


Peel and deseed to pumpkin or butternut squash
Reserve quarter and grate the rest
Cube the rest
Preheat a little oil in a pan and fry the onion until starting to colour
Add the garlic for a minute
Add the spelt and coat in the onion mixture
Pour in the cider or wine and leave to bubble for a few minutes
In a separate pan, fry the cubed pumpkin until golden brown and cooked (this is an optional step, but really makes the dish)
Pour in the stock and the grated pumpkin, leave to simmer for 25-30 minutes until thicken and the spelt is soft (you might need to add more stock)
Add the cheese and leave to melt
Pour onto 2 plates and decorate with the cubed pumpkin, walnuts and parsley