recipe

Roasted squash with cavolo nero & buckwheat

45 minutes

Roasted Squash with Cavolo Nero Sauce, Buckwheat and Crispy Pumpkin Seeds

Long live orange foods! 🍂

This recipe makes a beautiful side dish full of nutrients and fibre. To make it a main dish, I would’ve added some more protein; chickpeas or chicken could’ve worked well!

1 medium-sized squash
1 cup buckwheat
4 cups cavolo nero, chopped
1 clove garlic
1/2 cup squash pumpkin seeds

1. Sauté finely chopped garlic in olive oil until golden. Add chopped cavolo nero and cook until slightly tender. Season with salt and pepper and blend with some milk of choice/water/broth (I used broth).
Boil buckwheat in salted water until tender (10-12 mins). Drain and set aside.
Slice squash and roast until caramelised (190 for 35-40 mins). Season with salt, pepper, and your favourite spices.
This is optional but you can use the pumpkin seeds from the squash and toast then in the oven until crispy. Dry them with a cloth, add olive oil and spices and into the oven for 15-20 minutes (stir halfway).
Spread the cavolo nero and garlic sauce on a serving platter. Place the cooked buckwheat on top. Arrange the roasted squash slices and sprinkle your crispy pumpkin seeds.