Spelt with pumpkin in the oven

Ingredients:

• 6 thick slices smoked bacon
• 2 tbsp. l. olive oil
• 1 tbsp unsalted butter
• 1.5 cups chopped yellow onion (1 large onion)
• 2 tsp chopped fresh thyme leaves
• 1.5 cups polished spelt
• 3 cups chicken broth, preferably homemade
• 3 cups butternut squash (cut into 2cm cubes)
• 0.5 tbsp. freshly grated parmesan

Preparation:

1. Preheat the oven to 190°C (375°F). Place the bacon on a baking rack set over a baking sheet and bake for 20–30 minutes, until golden brown (not crispy). Cut the bacon into very large cubes.
2. Meanwhile, heat the olive oil and butter in a small 22 cm (9-inch) Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, until softened and beginning to brown. Add the thyme, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 1 minute.
3. Add the spelt and chicken broth and bring to a boil. Place the pumpkin on top of the spelt, cover, and roast in the oven with the bacon for 30 minutes, until the pumpkin and spelt are tender. Check the pot once and add a little chicken broth if needed.
4. Sprinkle the squash and spelt with bacon and Parmesan cheese and bake, uncovered, for 15–20 minutes, until most of the liquid has evaporated, the spelt and squash are tender, and the cheese is melted. Serve hot, straight from the casserole.