Roasted squash and nutty buckwheat simmer together to create this hearty, satisfying meal. Top with your favorite herbs or torn greens and enjoy your fall harvest.

Recipe adapted from Little Green Spoon

Yield: 4 servings

Ingredients

  • 2 cups Winter Squash, peeled and cubed
  • 3 Tbsp Olive Oil, divided
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 2 Handfuls of Herbs (sage, rosemary, or thyme), divided
  • 3/4 cup Buckwheat Groats
  • 4 cups Chicken or Vegetable Broth
  • 1/2 – 1 cup Milk
  • Salt and Pepper

Directions

  1. Preheat oven to 400º F. Place cubed squash onto a parchment lined baking sheet. Toss with 1 Tbsp of olive oil and sprinkle with salt and pepper. Roast in oven for 40 minutes until fork tender. Remove and set aside.
  2. While squash is roasting, place broth in a saucepan over low heat to warm. In a frying pan, sauté onion in remaining  2 Tbsp olive oil. After a few minutes, add onion, one-half of your minced herbs to the onion, and another good sprinkle of salt and pepper. Stir frequently and cook until translucent, about 5 minutes. Add buckwheat groats and stir well.  Add 1 ladle of warm broth to buckwheat, stir occasionally, and cook over medium low. When liquid is nearly gone, add another ladle of broth. Continue until all broth is absorbed.
  3. Add roasted squash to buckwheat and stir. Stir in 1/2 cup milk, continuing to cook until desired consistency (cook shorter to keep it more liquid, longer to have it more dry). Add more milk as needed. Portion into bowls and top with additional fresh herbs or greens.