Winter Squash Stuffed with Buckwheat, Walnuts and Cranberries.
A delicious seasonal recipe for roasted winter squash stuffed with herby buckwheat, walnuts and cranberries.
For this recipe I've used 2 acorn squashes, to serve 4 people.
Dry Toasted Buckwheat Groats
Diced Red Onion
Sliced Raw Mushrooms
Adjust to suit your tastes.
A Dash of Sea Salt and Cracked Black Pepper
To season the squash, before roasting.
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.