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Tomato, squash and spelt bake

Updated: Oct 5, 2019

Serves 6


1 tsp olive oil

1 white onion

2 sticks celery

2 cloves garlic

1 butternut squash

400 ml Italian passata

1 sprig fresh rosemary

Few leaves fresh sage

2 tbsp sundried tomato paste

1/4 tsp chopped chilli

200g wholegrain rice

100g pearled spelt

500 ml vegetable stock

80g raw spinach

Handful chopped olives

Small handful of torn fresh basil

8 plum tomatoes



1. Preheat the oven to 220 degrees Celsius.

2. Heat the oil in a large oven proof casserole pan on the hob.

3. Finely chop the onion and celery and add to the pan. Cook on a low heat to soften.

4. Dice the squash, finely chop the garlic, rosemary and sage, and add them all to the onion mix and continue to cook for around 5 minutes.

5. Add the passata, sun dried tomato paste, chilli, rice, spelt and stock. Season with salt and pepper, give it a good mix then cover with a lid and place in the oven for 30 minutes. Check on it every so often to ensure the rice is not running out of water to cook.

6. After 30 minutes, add the spinach, olives and basil, and stir well. Half the tomatoes and layer them on top then return to the oven without the lid for 15 minutes.



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