Spelt salad with squash and fennel - River Cottage

Ingredients

• 1 smallish butternut squash (about 600g)
• 4–5 tablespoons olive oil
• 2–3 fennel bulbs, trimmed (any feathery fronds chopped
• 1 garlic clove, finely chopped
• 50g walnuts
• 200g pearled spelt (or pearl barley), rinsed
• Juice of ½ lemon
• 20g Parmesan, hard goat’s cheese or other well-flavoured
• A small handful of parsley, roughly chopped
• Sea salt and freshly ground black pepper