INGREDIENTS
1 butternut squash, peeled, deseeded and cut into chunks
8 sage leaves, chopped
4 garlic cloves, whole and lightly bruised
4 tablespoons olive oil
25g unsalted butter
4 shallots, chopped
250g pearled spelt
200ml dry white wine
750ml hot vegetable stock
2 handfuls of baby leaf spinach
10 chestnuts, cooked, peeled and roughly chopped hard goat's cheese or pecorino
salt and freshly ground black pepper
METHOD
1 Preheat…
