Butternut squash & spelt ‘risotto’

Heat ½ tbsp oil in a large flameproof casserole dish or saucepan over a medium heat and fry the pumpkin seeds, rosemary and sea salt for 2 minutes, then tip onto a plate and set aside. Add the remaining 1½ tbsp oil to the pan, then add the butternut squash; fry for 8-10 minutes, turning occasionally, until a rich golden brown.

Add the shallot and garlic; cook for 1 minute, then add the spelt and stock. Bring to the boil, then lower the heat to a simmer, cover and cook for 15 minutes, stirring occasionally, until the spelt is tender and most of the liquid has been absorbed. Stir in the butter and cheese. Serve with the seeds scattered over and a little extra cheese, if liked.