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Winter Squash Stuffed with Buckwheat, Walnuts and Cranberries.

A delicious seasonal recipe for roasted winter squash stuffed with herby buckwheat, walnuts and cranberries.
Prep Time20 mins
Cook Time50 mins
Servings: 4 people
Author: Chrissy Faery


  • 2 Winter Squashes For this recipe I've used 2 acorn squashes, to serve 4 people.
  • 1 Cup Dry Toasted Buckwheat Groats
  • 1 Cup Diced Red Onion
  • 200g Sliced Raw Mushrooms
  • 80g Dried Cranberries
  • 40g Crushed Walnuts
  • 4 Tsp Garlic Granules
  • 4 Tsp Onion Granules
  • 4 Tsp Dried Rosemary
  • 4 Tsp Dried Thyme
  • 2 Tsp Dried Sage
  • 0.5 Tsp Sea Salt 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.