Roasted Butternut Squash

WITH BUCKWHEAT & Sesame-Flax Topping

Roasted Butternut Squash with Buckwheat Overview

I have come across the idea that buckwheat and pumpkin go well together. That got me really curious since this combination was unknown to me before. Having at hand both main ingredients, I needn’t wait any longer and could indulge in my curiosity. This is how Roasted Butternut Squash with Buckwheat was created.

And what a discovery it was! The combination of flavors and textures blew my mind! Plant-based diet never ceases to surprise me with the fantastic variety of meals we can create, improvise on, and how well plant-based foods often go so well together.

This particular recipe is straightforward to make. It only requires a bit of time to bake butternut squash and cook buckwheat. However, since that doesn’t require your constant attention, you can meanwhile prepare the dressing and get involved in other activities. Just don’t forget to check on your ingredients from time to time: buckwheat needs some stirring every 5 minutes or so (unless you are using a slow cook).

Once the ingredients are ready, and dressing is prepared, serve them all together and enjoy while still warm. This Roasted Butternut Squash with Buckwheat is a perfect autumn kind of meal, and it’s super comforting and filling, thanks to buckwheat. I hope you enjoy it as much as I did! Bon appetit!

How to Serve Roasted Butternut Squash with Buckwheat

This Roasted Butternut Squash with Buckwheat is at its best when served warm. I highly advise to experience the whole combo of flavors together: the buckwheat with squash topped with roasted sesame seeds in flax oil and black olives. The palette of tastes is incredibly rich for this combination.

Roasted Butternut Squash with Buckwheat ready to eat

Baked Butternut Squash with Buckwheat

Treat yourself to this perfectly comforting Roasted Butternut Squash with Buckwheat! It's excellent for the cozy evenings and super easy to prepare!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Eastern European
Keyword: Gluten free, Vegan
Servings: 2
Calories: 585kcal


  • 1 cup buckwheat
  • 1/2 small butternut squash
  • 1 tbsp sesame seeds
  • 1 tbsp pine nuts optional
  • salt
  • pepper
  • 1 tbsp flax oil
  • 1 tbsp olive oil
  • a handful of black olives pitted and halved

For Balsamic Vinaigrette dressing:

  • 1 garlic clove pressed
  • ¼ cup olive oil
  • cup balsamic vinegar
  • 2 tsp mustard
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup


  • Half the butternut squash, clean from seeds and slice to even pieces. Lay on a baking tray, sprinkle with a bit of salt and pepper, drizzle with olive oil. Bake for approximately 40 mins on 200 C/ 390 F. 
  • While the squash is baking in the oven, prepare the other ingredients. Rinse buckwheat with water, add to a boiling pot with 2 cups of water. Cook until all the liquid is absorbed and the grain is soft (approximately 20 mins). Add water if necessary.
  • Roast sesame and pine seeds together in flax oil. Set aside once golden.
  • Once the butternut squash is baked (soft and easy to pick with a knife), pill the skin and break or cut into cubes. 
  • In a small bowl or a cup whisk all ingredients for the balsamic vinaigrette dressing.
  • Serve cooked buckwheat topped with baked squash, roasted sesame, and pine seeds, olives and vinaigrette dressing.

Nutrition Facts:

Nutrition Facts include 1 serving of Roasted Butternut Squash with Buckwheat and Sesame-Flax Topping without Vinaigrette dressing.

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