Roasted Winter Squash Stuffed with Buckwheat, Walnuts and Cranberries.

Winter Squash Recipe

Hey Love Bees! 🐝

I adore spending time in the great outdoors and one of my favourite summer hobbies, is tending to my beloved veggie garden!

With winter well on its way though, I’ve been gathering in the last of the harvest and making lots of hearty meals with the remainders of our homegrown produce.

Today’s recipe is one of my favourite dishes of the season – Winter squash stuffed with buckwheat!

This beautiful meal is healthy, warming and delightfully filling, and is perfect for sharing with friends. 

Winter Squash Stuffed with Buckwheat Recipe

Winter squashes are incredibly easy to grow, and are extremely delicious and nutritious!

They’re particularly high in antioxidants, especially vitamin C – which makes them ideal for boosting the immune system and supporting the body throughout the cold and flu season!

Buckwheat is another healthy, wholesome food, which is great for supporting the cardiovascular system. This naturally gluten-free fruit seed is high in fibre and adds a wonderful texture to this recipe! 

Acorn Squash Recipe

To make this dish, first wash your squashes, then halve (or quarter) them and scoop out the seeds. 

Next, place them skin-side-down onto a lined baking tray, season them with a little salt and pepper, and pop them into a preheated oven at 200℃ (392℉).

Stuffed Squash Vegan Recipe

The amount of time that they’ll take to cook will vary depending on your oven, as well as the type of winter squash you’re using.

You’ll want to aim for your roasted squashes to be soft enough to be easily pierced with a knife. 

This small acorn squash (pictured) took around 40 minutes to cook, with a further 10 minutes in the oven, once the stuffing had been scooped in. 

Buckwheat Stuffed Squash Recipe

While the squash is cooking – it’s time to make the herby buckwheat stuffing!

In a pan, add one cup of dry toasted buckwheat groats, 200g of raw, sliced mushrooms and one cup of diced onion. Cover with water and simmer for approximately 15 minutes, until the buckwheat is cooked. 

Next, strain off the water and place the buckwheat mixture into a large bowl.

Add in 4 tsp of each of the following ingredients: Garlic granules, onion granules, dried rosemary and dried thyme. 

Also, add in 2 tsp of dried sage, half a teaspoon of salt (or however much, to suit your tastes), 80g of dried cranberries and 40g of crushed walnuts. Stir well until the mixture is well-combined.

Once the roasted squash is suitably soft, carefully remove it from the oven and stuff each section with the herby buckwheat mixture. Try to pack them as tightly as possible, before returning them to oven for a further 10 minutes of cooking.

When ready, serve with a rainbow of steamed vegetables, and enjoy! 

Roasted Winter Squash Stuffed with Buckwheat
Serves 4
A delicious recipe for roasted winter squash stuffed with herby buckwheat, walnuts and cranberries.
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. Winter Squash (for this recipe I've used 2 acorn squashes, to serve 4 people.)
  2. 1 Cup Dry Toasted Buckwheat Groats
  3. 1 Cup Diced Red Onion
  4. 200g Sliced Raw White Mushrooms
  5. 80g Dried Cranberries
  6. 40g Crushed Walnuts
  7. 4 Tsp Garlic Granules
  8. 4 Tsp Onion Granules
  9. 4 Tsp Dried Rosemary
  10. 4 Tsp Dried Thyme
  11. 2 Tsp Dried Sage
  12. 0.5 Tsp Sea Salt (adjust to suit your tastes)
  13. A Dash of Sea Salt and Cracked Black Pepper to Season
Instructions
  1. Preheat your oven to 200℃ (392℉)
  2. Wash your winter squashes, halve (or quarter) them depending on their size, scoop out the seeds and place them on a lined baking tray.
  3. Season them with a little salt and pepper and roast them for around 40-60 minutes until the flesh is easily pierced with a knife.
  4. While the squash is cooking, place the buckwheat, mushrooms and onions into a pan. Cover with water and simmer for around 15 minutes, until the buckwheat is cooked.
  5. Next, strain the buckwheat mixture and place it into a large mixing bowl with the garlic granules, onion granules, dried rosemary, dried thyme, dried sage, salt, cranberries and walnuts. Mix well.
  6. When the squashes are cooked, carefully remove them from the oven and fill them with the stuffing. Pack them as firmly as possible.
  7. Return the stuffed squashes to the oven for around 10 minutes, then serve with steamed vegetables or salad. Enjoy! x
Notes
  1. Any leftover buckwheat mixture can be stored in the freezer for up to 6 months, and thawed and used as necessary.
Earth Foods Nutrition https://www.earthfoodsnutrition.com/
Winter Squash Stuffed with Buckwheat, Walnuts and Cranberries | Vegan and Gluten-Free!

 

 

24 Comments

24 Comments on Roasted Winter Squash Stuffed with Buckwheat, Walnuts and Cranberries.

  1. oooh I love all these ingredients but don’t think I’ve tried them together! Must give this a go! x

  2. I’m not very good at finding inspiration when it comes to cooking squashes but this sounds delicious. I love the idea of stuffing it and it sounds like it would be really filling but healthy too!

    • πŸ™‚ Yes! I love this recipe – Squash is great for making a nice thick, sweet curry sauce too! (Just add squash, tomato puree, coconut cream and curry powder or Thai curry paste, and blend!) xxx

  3. I’d have never thought about mixing squash and cranberries, unusual mixture x

  4. These are ingredients that I don’t usually cook with, this does sound nice, have book marked this recipe to try at a later date x

  5. thefodfather says:

    I’m a huge fan of Squash and I’m always looking for new recipes to make mealtimes more interesting. This looks great.

  6. Laura Dove says:

    Oh this sounds like such a healthy recipe! I’m not usually a fan of squash but this sounds intriguing!

  7. Sarah Bailey says:

    Do you know I don’t think I have ever had butternut squash but you make it look and sound delicious – I perhaps need to change that!

  8. Melanie says:

    I love this healthy winter squash and I could do with the vitamin C boost x

  9. Elizabeth says:

    What a gorgeous looking recipe! Love those winter squashes, they’re so pretty!

  10. Kara says:

    I have a lonely butternut squash in the fridge and had no idea what to do with it. This looks amazing

  11. I’ve never tried squash but this sounds really delicious and warming with the addition of cranberries.

  12. Joanna Davis says:

    This recipe of roasted squash with buckwheat sounds so delicious, especially that you added walnuts and cranberries as well, the flavors of winter. It sounds like a great dinner choice for a cold evening.

  13. Jenni says:

    Ooh this looks delicious! I don’t think I’ve ever cooked squash so this is the inspiration I need x

  14. Nina Louise says:

    This looks like such great comfort food! I would love to be able to make this for my family at Christmas! Thanks for sharing!

  15. Oh wow that sounds and looks absolutely delicious! I’ve never tried roasted squash before!

  16. I adore butternut squash so this sounds right up my street, yum!

  17. Jen says:

    I am so glad to see a lovely list of herbs in your ingredients list. Your recipe is very similar to something I ate in a restaurant recently and I was so disappointed with lack of flavour. My friend and I both agreed that it needed herbs! And voila! So I can truthfully say your recipe sounds fabulous, and very tasty. Such a lovely supper dish for winter.

  18. Now this sounds so delicious! Cosy and comforting for the winter.

  19. Whoa…this sounds insane and what gorgeous pumpkins!

  20. I definitely need to try and make this, it sounds DELICIOUS. Thanks for sharing :))

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