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 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!
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℉).
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.
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!
- Winter Squash (for this recipe I've used 2 acorn squashes, to serve 4 people.)
- 1 Cup Dry Toasted Buckwheat Groats
- 1 Cup Diced Red Onion
- 200g Sliced Raw White Mushrooms
- 80g Dried Cranberries
- 40g Crushed Walnuts
- 4 Tsp Garlic Granules
- 4 Tsp Onion Granules
- 4 Tsp Dried Rosemary
- 4 Tsp Dried Thyme
- 2 Tsp Dried Sage
- 0.5 Tsp Sea Salt (adjust to suit your tastes)
- A Dash of Sea Salt and Cracked Black Pepper to Season
- Preheat your oven to 200℃ (392℉)
- Wash your winter squashes, halve (or quarter) them depending on their size, scoop out the seeds and place them on a lined baking tray.
- 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.
- 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.
- 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.
- When the squashes are cooked, carefully remove them from the oven and fill them with the stuffing. Pack them as firmly as possible.
- Return the stuffed squashes to the oven for around 10 minutes, then serve with steamed vegetables or salad. Enjoy! x
- Any leftover buckwheat mixture can be stored in the freezer for up to 6 months, and thawed and used as necessary.