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!
Servings 2
Calories 585kcal
Ingredients
- 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
- ⅛ cup balsamic vinegar
- 2 tsp mustard
- 1 tbsp lemon juice
- 1 tbsp maple syrup
Instructions
- 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.