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Spelt-otto with bacon and butternut squash

Spelt-otto with bacon and butternut squash

Cook 50 mins 3 servings

Much like its closely related risotto, our recipe for Spelt-otto with bacon and butternut squash combines delicate flavours of cheese and bacon. Together with dashes of butter and white wine, flavours are strong and delicous, resulting in a diverse dish with endless depth.

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  • 100 g bacon
  • 1 onion
  • 2 garlic cloves
  • 200 g butternut squashes
  • 100 ml white wine
  • approx. 500 ml chicken stock
  • 1 handful flat leaf fresh parsley
  • 50 g butter
  • 100 g grated Castello® Mature cheddar
  • salt
  • pepper



1. Finely chop the onion and garlic.

2. Cut the bacon and the squash into 1x1cm cubes.

3. Heat up 3-4 tbsp oil in a sauté pan then add the onion, garlic, bacon and squash.

4. Cook until the onions are clear.

5. Add the pearl spelt and let it all bubble for a couple of minutes.

6. Now add the wine and stock.

7. First pour over the wine and let it cook down.

8. Now add the stock, a little at a time. Let it cook down before adding the next ladleful. Make sure to give it a good stir once in a while.

9. Add the finely chopped parsley, reserving some to sprinkle on top before serving.

10. When the spelt is cooked almost through – it takes approx. 18-20 min. altogether – remove the pan from the heat and add the butter and cheese.

11. Now just let it rest to finish cooking.

12. Remember to add plenty of black pepper. Hold back on the salt, though, because the bacon, stock, butter and cheese add plenty. So taste when finished cooking, and add the salt if needed.