Ingredients

• 5 tbsp olive oil
• salt and freshly ground black pepper
• 1 small spaghetti squash
• cut in half lengthways
• 300g/10½oz nutmeg squash
• peeled
• roughly chopped
• 1 sprig fresh thyme
• leaves only
• 1 garlic clove
• crushed
• 300g/10½oz Rond de Nice or simple round green squash
• peeled
• sliced into 1cm/½in half-moon shapes
• 2 litres/3½ pints hot chicken or vegetable stock
• 40g/1½oz butter
• 1 white onion
• 400g/14oz fine Provence spelt
• 50ml/2fl oz dry white wine
• 1 x 50g/2oz truffle
• preferably from the Valensole plateau
• peeled
• cut in half
• peelings and flesh crushed with a fork and reserved
• 300g/10½oz butternut squash
• peeled
• cut in half lengthways
• seeds scooped out with a spoon
• flesh chopped
• 40g/1½oz parmesan
• or similar vegetarian hard cheese
• 4 small handfuls purslane leaves
• washed and drained
• 40g/1½oz pecorino with black peppercorns
• thinly sliced

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Drizzle two tablespoons of olive oil over the spaghetti squash halves
• then season with salt and freshly ground black pepper.
• Wrap each piece in a piece of aluminium foil and place the wrapped squash
• cut-sides down
• onto a baking tray. Bake in the oven for 25-30 minutes
• or until tender.
• Unwrap the spaghetti squash halves and remove the seeds using a spoon. Scoop the cooked flesh from the squash and shred using a fork so that it falls apart in strands. Set aside.
• Heat two more tablespoons of olive oil in a frying pan over a medium heat. Add the chopped nutmeg squash
• thyme leaves and garlic and fry for 4-5 minutes
• or until softened. Transfer the mixture to a food processor and blend until smooth. Set aside.
• In a separate frying pan
• heat another tablespoon of olive oil over a medium heat. Add the half moons of nutmeg squash and fry for 2-3 minutes
• or until golden-brown. Add 3-4 tablespoons of the chicken or vegetable stock and bring the mixture to a simmer. Continue to simmer for 2-3 minutes
• or until most of the liquid has evaporated and the nutmeg squash is tender. Set aside.
• Heat half of the butter in a casserole over a medium heat. When the butter is foaming
• add the onion
• season with salt
• and fry for 2-3 minutes.
• Add the spelt and stir well to combine. Continue to cook for a further 2-3 minutes
• stirring continuously
• or until transluscent.
• Add the white wine and stir well
• then simmer for 4-5 minutes
• stirring regularly
• until most of the liquid has evaporated.
• Add a ladleful of the remaining hot chicken or vegetable stock and continue to simmer
• stirring regularly
• until most of the liquid has evaporated. Repeat the process with the remaining chicken or vegetable stock for a further 20-25 minutes
• or until the spelt is almost tender and has absorbed all of the chicken or vegetable stock.
• When the spelt is almost cooked through but still retains a slight bite
• add the crushed truffle
• truffle peelings and butternut squash. Continue to cook for 4-5 minutes
• or until the butternut squash is cooked through and the spelt is just tender (if the spelt is still not cooked through
• add two tablespoons of some of the nutmeg squash purée and simmer until reduced).
• Remove the casserole from the heat
• add the remaining butter and the parmesan and stir until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Just before serving
• gently reheat the spaghetti squash and the Nice squash half-moons in a frying pan.
• To serve
• spoon the spelt and squash soup into four serving bowls. Spoon some of the spaghetti and Nice squash on top of each. Place a handful of purslane leaves alongside. Garnish with the pepper pecorino slices.