Sautéed Buckwheat with Roasted Kuri Squash and Pumpkin Seeds

Ingredients

• Buckwheat groats, raw100 g
• Red kuri squash, raw200 g
• Pumpkin seeds1 tbsp
• Olive oil1 tbsp

Steps

1. 1

   Roast diced squash at 200°C for 15 minutes with half the oil.

2. 2

   Boil buckwheat in twice its volume of water for 10 minutes.

3. 3

   Toss cooked buckwheat and squash in a pan with remaining oil.

4. 4

   Top with pumpkin seeds right before serving.